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Healthy Vegan Pumpkin Oat Chocolate Chip Cookies

Rated as 4.8 out of 5 Stars

"These are the best vegan cookies I've ever tasted!"
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40 m servings 381
Original recipe yields 12 servings (2 dozen cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
  2. Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
  3. Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
  4. Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
  5. Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


  • Cook's Note:
  • This base recipe is very forgiving so feel free to make substitutions. Just know that different kinds of flours will give the cookies a different texture.
  • Maple syrup can be used in place of the coconut sugar, if desired. It will make the dough stickier, but tastes just as good.

Nutrition Facts

Per Serving: 381 calories; 20.9 49.4 4.7 0 303 Full nutrition

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Read all reviews 5
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This was very tasty the inside was moist and chewy!

Yum! Used raisins instead of chocolate chips & pumpkin pie seasoning in place of the other seasons…just added to the fall flavor

Substituted maple syrup for coconut sugar.

Delicious cookies! I used maple syrup, so needed to bake them a little longer. Vegans and non-vegans liked them!

Did not use coconut sugar; made only 1/2 the recipe because did not have enough pumpkin puree from fresh pumpkin. Did not use optional items, pecans, chocolate chips. Just absolutely delicious!