Fall is the perfect time for baking, and my sister and I LOVE making pumpkin cookies around this time of year. These vegan pumpkin cookies are the perfect fall treat. They're decadent, and full of wholesome ingredients! Also, these cookies can easily be made gluten-free.
Honestly, they were gone in a matter of days.
Prep time: 10-15 mins Makes: 11-12 cookies
1 cup oat flour
1/2 cup unbleached organic white flour (GF blend can be substituted)
1 cup pumpkin puree
1/4 cup maple syrup
2 tbsp coconut sugar
1/3 cup unsweetened almond milk
1/3 cup coconut oil
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp (or more) pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1. Preheat oven to 350°. Combine all dry ingredients in a bowl and whisk together, while in a separate bowl combine all the wet ingredients and mix until evenly combined.
2. Add wet ingredients to dry and mix thoroughly. If you'd like, you can add chocolate chips or nuts for an extra crunch by folding them into the dough. Next let the dough sit for about 5 minutes.
3. When ready, scoop the dough onto a parchment lined baking tray (we used about 1/4 - 1/3 cup for the dough - it depends on how large you want the cookies). Bake for 10-15 minutes, or until the edges start to brown.
4. Let cool and enjoy with a glass of cold almond milk!
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