That’s right, you read that correctly — Oatmeal Pumpkin Spice Latte Cookies. And since I’m a plant-based dietitian who believes in eating for health as well as pleasure, I made these cookies both delicious AND nutritious! I’ve even eaten them for breakfast without feeling guilty. True story.
Before I get to the recipe, I’d like to point out that if you follow my blog, you’ve probably noticed that my last post was in July. I took a long break from blogging because I was pregnant with Child #2, who arrived August 14. Our family is overcome with joy and exhaustion, but I am eager to return to my usual routine, which includes playing around in my kitchen.
I had my friend from Sacred Spaces Photography come over and take some newborn photos, and I love them! Here are a few of my favorites.
Introducing, Luke Fowler!
Okay, now back to the oatmeal PSL cookies!
With fall approaching, everyone is getting excited about pumpkin spice again. I must admit that the pumpkin spice trend is so overdone that I’m tired of it, BUT I do still like pumpkin spice lattes. So to appease the masses I developed these healthful pumpkin spice cookies!
I decided to take the flavor a little further and added instant coffee (Starbucks Via), and suddenly I had a cookie I loved. If there’s ever an option to add coffee, I always choose coffee. But if you’re someone who doesn’t love coffee as much as I do, these cookies are great without it. I actually made both versions!
Latte version on the left, regular pumpkin spice on the right
Not only are these pumpkin spice latte cookies a fun seasonal treat, they’re also super easy. I’m talking ONE BOWL, so less mess. You’re welcome.
I’ve already made many batches of these cookies to share with friends and family.
They are:
Soft
Chewy
Delicious, especially with a cup of coffee
Full of fiber, healthful fats, and antioxidants (from the spices)
Vegan
Gluten free
Oil free
A great snack for kids
A filling breakfast for when you’re on the go!
- 1¼ cup rolled oats (GF if necessary)
- ½ cup oat flour*
- ½ cup almond flour*
- 1½ tsp baking soda
- ¼ tsp fine sea salt
- 1 heaping T pumpkin pie spice**
- 1½ - 2 T instant coffee (I use Starbucks Via), omit for pumpkin spice cookies
- ⅔ cup pure maple syrup
- 1 tsp vanilla extract
- ½ cup creamy cashew butter
- 2 T creamy almond butter
- Whisk dry ingredients together in a large bowl.
- Add the wet ingredients to the bowl and mix until well incorporated. You should have a sticky dough. If you feel it is too sticky/runny, add a Tablespoon of oat flour.
- Place bowl in the fridge to chill for 30 mins.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat.
- Remove dough from fridge and spoon roughly 2 T blobs 2 inches apart onto the baking sheet. You should have enough dough for about 18 cookies. Wet your hands and press each dough ball down until ½-inch thick, shaping them into round cookies.
- Bake 10-12 min until the edges are golden. Allow to cool on the pan about 10 mins, then transfer to a wire rack with a flat metal spatula. Allow to cool completely before storing in an air-tight container at room temperature.
- Enjoy with a hot cup of coffee!
** Make your own pumpkin pie spice by combining 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, and ½ tsp ground nutmeg. Save the extra to make another batch of cookies!
These pumpkin spice latte cookies are so good, you’ll want to make them as often as you can before it’s time to switch to gingerbread everything!
In fact, I have company coming tomorrow, so I think it’s time to make another batch!
♥ ♥ ♥
Also try my Caramel Apple Bread!
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