October 1, 2018

Its “pumpkin everything” season!! Hooray! I am totally not complaining about making all things pumpkin spice. Since I already have a pumpkin pie oats recipe up, I knew I wanted to create one that was a little bit different but still provided that amazing pumpkin flavor.

There’s something so comforting about having a soft pumpkin spiced cookie on a chilly fall day alongside a cup of tea or almond milk.

Oh my goodness are these so good. My husband and I nibbled on them all day when I was perfecting the recipe. I honestly think I ate 5 in one sitting! Shhh.. Fortunately, this recipe is super easy to make and guilt-free, so these are going to be happening often in our house this fall season.

I can’t wait for you guys to try these cookies. And I also can’t wait to whip them up again! They’re:

  • No butter or eggs
  • Sugar-free
  • Vegan
  • Can double as a lactation cookie
  • Soft and Chewy
  • Oh-so-pumpkiny
  • Protein packed
  • Guilt-free (AKA you can have a few)
  • Perfect for the whole family
  • So simple you can make them during nap time #momlife





  1. Preheat oven 325 F. Use a nonstick baking sheet
  2. In a large mixing bowl, whisk together melted coconut oil, vanilla, and Swerve.
  3. In a separate smaller bowl, mix together oats, oat flour, sea salt, cinnamon, spices, and baking powder.
  4. Slowly fold the dry ingredients into the wet. Next add chocolate chips.
  5. Scoop 2 tbsp of the batter onto the baking sheet to form a cookie.. or just eye ball it to the sizes you want
  6. Bake at 325 F for 10-12 minutes until the edges are golden. The middle will be a little under cooked. Keep cookies on the baking sheet 3-4 minutes after baking then carefully transfer to a wire baking rack to cool.
  7. DEVOUR!
  8. Stash at least 2 from your family so they don’t eat them all 🙂

Did you make this recipe?? Tag @plantingseedsmamma on Instagram


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