Vegan Gluten-Free Chocolate Pumpkin Seed Cookies
Prep time
Cook time
Total time
  • 1¼ cups GF rolled oats
  • ¾ cup rice flour
  • ¼ cup sunflower seeds, pumpkin seeds, raisins, dried cranberries...
  • 2 tbs vegan chocolate chips
  • 4-6 packets (or 4-6 tsp) of Xylitol (or Stevia) (or to your desired sweetness)
  • 1 tsp cinnamon or pumpkin pie spice
  • 1 tbs baking powder
  • ⅓ cup water with 1 tbs chia seeds mixed in and set aside
  • 1 tsp vanilla extract
  • 1 cup canned pure pumpkin puree
  • 1 tsp apple cider vinegar
  1. Directions
  2. Get out a small bowl and add in the ⅓ cup water with the 1 tbs chia seeds, mix and set aside for a few minutes
  3. Get out a medium/large bowl and add in the dry ingredients and mix.
  4. Get out another medium bowl and add in the wet ingredients. Add in the chia/water mixture and mix. Add the wet ingredients to the dry and mix well until combined. Store dough in the fridge or freezer while you preheat the oven to 375 F.
  5. Line a baking sheet with parchment paper and get out the dough from the fridge. Use a ½ tbs - 1 tbs spoon to scoop out the dough and place on sheet and flatten with your hand to your desired size and thickness. I haven't had any problem with them sticking at all. Note that they don't really rise or expand to the size you make them will be pretty much the size they'll be after they are finished baking. I had to bake these in three batches. Bake each batch for 10-13 minutes.
  6. Once they are finished, carefully place them on a cooling rack. When they are fully cooled, I place half the batch in the fridge (it has been so hot here so I feel they would go funky sitting on the counter) and I place the other half in the freezer. Just remove them the night before and place them in the fridge and they should taste just fine.
  7. Makes about 20-25 cookies, depending on the size you make them.
Recipe by Calm Mind Busy Body at