Adventures in Healthier Eating with 2 Kids and a Picky Husband

Vegan Pumpkin Oatmeal Cookies

3 WWPP Posted by 5 years ago 30 Comments

I’m prefixing these with “Vegan” not because I’m marketing them as such but because it immediately warns you that they are untraditional. I have no issues with Vegan desserts. If anything, I find them fascinating because they push the envelope and prove you can make yummy healthy things without the traditional loads of butter, eggs and sugar that we are used to. Now, don’t get me wrong, I LOVE me some traditional baked goods as well but on a day to day basis I like to experiment with ways to make cookies and desserts that are a little lighter and contain more ingredients that boost their nutritional profiles. Which isn’t that hard to do especially when you have a kid that hears the word “cookie” and goes nuts. It warms my heart to know I’m feeding him pumpkin, oats and flax and he’s LOVING every minute of it.

Oh and boy did he love it! He couldn’t stop eating these straight out of the oven.. he munched and munched all morning and kept asking if he could have another. It was awesome! The flavor was awesome! the Texture? Well, not a traditional cookie per se, very soft/chewy and almost cake like but we both really like it. The husband said, and I quote, “Not bad but these aren’t my thing.” Which they aren’t. I have only ever seen the man eat traditional chocolate chip cookies. That’s it. No other cookies have passed his lips since I met him. I SWEAR! He is not HUMAN!

Anyway, I based the recipe on this one from Post Punk Kitchen but of course I changed it up. Reducing the sugar, kicking out the oil and upping the flax. Really, I should seek professional help as it is IMPOSSIBLE for me to follow a recipe as it. I just can’t do it. Scratch that, I just don’t want to. In a way it’s not fun for me. It takes away everything I love about cooking. Is that weird?Vegan Pumpkin Oatmeal Cookies

Anyway, here’s what I did…

  • 2 cups of white whole wheat flour (240g)
  • 1 1/2 cups Rolled Oats (120g)
  • 1 tsp Baking Soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup organic or sugar in the raw (regular would work fine)
  • 3/4 cups applesauce (183g)
  • 2 tbsp molasses
  • 2 tbsp honey or agave
  • 1 cup canned pumpkin (240g)
  • 1 tsp vanilla
  • 2 tbsp whole flaxseeds (20g) ground

Preheat the oven to 350 degrees

Combine the dry ingredients; flour oats, baking soda, salt, cinnamon, nutmeg. Mix well or let the kids mix well. :)

Vegan Pumpkin Oatmeal Cookies - let the kids mix

In a separate bowl combine the sugar, applesauce, molasses, honey, pumpkin, vanilla and ground flaxseeds. Mix well.

Add the dry ingredients to the wet and fold in until well combined. The cookie batter will look like this…

Vegan Pumpkin Oatmeal Cookies - the batter

Drop by the tablespoon on cookie sheets sprayed with non-stick spray. The cookies will not spread so flatten them out slightly with a fork. Bake for 16 minutes. remove and let cool (while taking pictures. :)

Vegan Pumpkin Oatmeal Cookies - taking pictures

Vegan Pumpkin Oatmeal Cookies - close up

We ended up with 66 cookies. Now, I’ve been back and forth on a serving size to calculate the nutritional info but 3 cookies per serving works out perfectly but please note… 5 cookies is only 3 points (actually 2.8)! As a prior point counter I like the sounds of that. :)

Oh! and in case you are wondering what I did with the leftover pumpkin in the can, I combined it with a serving of my leftover overnight steel cut oats, mixed in a little sugar in the raw, some pumpkin pie spice and extra cinnamon….. oh.my.word! DELICIOUS! Really, even though it looks like a pile of mush…

pupkin steel cut oats.

Approx Nutritional Information per serving
Servings Amt per Serving
22 3 Cookies
Calories Fat Fiber WWPs
99 1g 2g old: 2 new: 3
Sugar Sat Fat Carbs Protein
9g 0g 22g 3g

See other recipes using: flax seeds, oatmeal, pumpkin, whole wheat flour


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Discussion

There are 30 comments so far. Join in on the conversation.

    Darleen

    October 4, 2010

    WOW - great, now need to make it gluten free and soy free for my family members. Reply

    roni

    October 4, 2010

    For the gluten I wonder how a combo of rolled oats and oat flour would be. Always worth a try! Reply

    Eileen

    October 4, 2010

    I have a 2 yr old that would loooove to make these with me. Ok actually she mostly likes making a mess and trying to eat everything when I turn my back, but I think we'll both love them! I'm a new flax convert and started adding it to everything. I like the taste, and the nutritional addition to food. Reply

    Sarah

    October 4, 2010

    What do you use to calculate the points of your recipes? I find this to be a pretty laborious process. Reply

    roni

    October 4, 2010

    Sarah - I use a couple of website to calculate the nutritional info... (this is from my about that's why it sounds corny) I use a combination of websites, nutritiondata.com, fitday.com, and sometimes sparkpeople.com. I measure everything on my handy dandy electronic scale and tally up the totals. It’s really not that hard, just time consuming. Then I just use my point calc.... http://ronisweigh.com/ronis-resources/wwp-calculators Hope that helps! Reply

    Jules

    October 4, 2010

    I love pumpkin anything...and 5 cookies for 3 points sounds like a worthy investment :D Can't wait to try them...could agave syrup be subbed for the sugar or would less sugar be ok? Or brown sugar?... Reply

    roni

    October 4, 2010

    Jules - I have already severely reduced the sugar (original recipe called for over a cup) and added the honey to help. They cookies were just sweet enough for us. You could try to cut it out completely and just up the honey or replace with any of your sweet substitutes but I'm not sure how they would come out. I'm going to guess it will be fine. Reply

    Qiting

    October 4, 2010

    Hi! I'm a vivid reader of your site! Just wanted to ask how do you remove the oil without compromising on flavour? and what do you replace it? I've tried replacing oil in pastries and cookies with applesauce and even yoghurt but it never works!Thanks in advance! :D Reply

    roni

    October 5, 2010

    Qiting - In this recipe I used applesauce instead. I never had the original cookies so I don't know how it effected them at all. In some recipes I'm going to say it's probably not replaceable, especially in traditional baked goods and pastries but in heartier items (muffins, oatmeal cookies, breads) I've never had a problem using the applesauce trick. Reply

    MaryBe

    October 5, 2010

    LOVE how many cookies this makes! They look fantastic and I need to make them soon. But, (and you may already know this) most vegans don't eat honey. I do because there are beehives on my parent's land and they are happy bees that make wonderful honey Reply

    roni

    October 5, 2010

    ohhh Did NOT know that!! Agave would be fine.. I only did it to add a touch more sweetness since I cut the sugar almost down to nothing. Reply

    FoodontheTable

    October 5, 2010

    I'm impressed - these actually look really good! Now all you have to do is make them gluten free :) Reply

    RG

    October 5, 2010

    I'm a fan of hiding protein powder in sweet baked dishes. Also, with pumpkin you probably don't also need applesauce - either one works as a fat replacement for baking. I'm also a fan of adding cocoa powder to anything like this. I really need to keep a cache of canned pumpkin - haven't seen it on the october sales yet. Reply

    roni

    October 5, 2010

    I was thinking the same thing.. about the applesauce but since the original recipe called for oil I thought, why not? :) I stocked up on pumpkin last grocery trip.. loving having it in the pantry! Reply

    meredith

    October 5, 2010

    These look so yummy! Where do you find whole wheat white flour? I looked at Wal-Mart and Whole Foods this weekend and couldn't find it at either place. Reply

    BigTickles

    October 5, 2010

    eek! 66 cookies?!?!? These are definitely fit for the freezer or they will never make it ;-) Reply

    Janice

    October 6, 2010

    These look great! I am going to make them Sat. to take to a family get together! Reply

    roni

    October 7, 2010

    Meredith - I have seen it at all my local grocery stores. Normally the king author brand... It look like this... King Arthur White Whole Wheat Flour, 5 lb Reply

    KK @ Running Through Life

    October 7, 2010

    Yum!!!!!! I can't wait to make these! Anything with pumpkin and I am sold!!!!! Reply

    Eileen

    October 7, 2010

    I made these today, and lovvvve them! The 2 yr old definitely tried eating the batter, and also made a mess but it was lots of fun! The molasses and spices give them excellent flavor, while the 3 different types of sugar make it most definitely NOT need anything else sweet. They don't rise like cookies, but rather taste like a cake or bread. They are very yummy! Reply

    roni

    October 8, 2010

    AWESOME! Glad you like them.. .yeah.. maybe we should call them pumpkin tea cakes or something?!? Either way.. they are tasty! Such a good way to get good stuff in the little ones. :) Reply

    Jessica@jesscookinit.blogspot.com

    October 9, 2010

    Looks good! I just made some Kombucha Cookies and thought of you and your little boy--think you'd like them! http://jesscookinit.blogspot.com/2010/10/kombucha-cookies-and-butterfly-kisses.html Love your site by the way...I could spend hours looking at all your recipes! :) Reply

    marsha

    October 21, 2010

    I made these last night. AMAZING. I added a handful of nuts, and craisins. thanks. Reply

    Mike

    October 22, 2010

    I'm going to a pumpkin party this weekend and have to feed a bunch of hungry, healthy conscious triathletes. I think this might be just the dish. Looking forward to giving it a shot, thanks Roni! Reply

    Julie

    October 25, 2010

    Roni- The measurement for the flax seeds is before you grind them, so I was wondering if I used the flax I have that is already ground would i go with the overall weight? This looks awesome. I'm trying to get away from the store bought breakfast bars and such and this looks like it'll work! Reply

    roni

    October 25, 2010

    Yup! Just use 20g. It's why I give the weight for certain things. Hope you like them! Reply

    Tiffany

    April 29, 2011

    I have tried several recipes off your site and they have all been really good, however this one was a total miss. NOT good at all. I don't know if I did something wrong or what the issue was (I'm a nazi about following directions, so I don't think I did). Maybe next time! Reply

    roni

    April 29, 2011

    My "cookie" recipes really aren't for everyone so it may not be anything you did wrong. I always try my best to warn people in the intro that they are non-traditional. Sorry they didn't turn out for you! Reply

    Dawn

    October 4, 2011

    Love your son's shirtless pics!! LOL I remember those days... Dawn Reply

    Vegan Baker

    November 12, 2011

    Thanks for this recipe, I will try it and OMIT the honey. Using honey will NOT make them VEGAN. Also, I will be using pumpkin puree not canned which if already premade with sugar may not be vegan as well. As regular sugar is put thru bone char. Reply