One of the things I love about canned pumpkin is how easy it is to use. I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. Add flour, baking soda, & seasonings. Bake for 11 minutes, then remove from oven and let cool for 2–3 minutes on the pan. My goal is to give you the confidence to cook and bake great vegan food from scratch. Drain and rinse. At last. DO NOT OVERMIX! (It helps to wet the fork or spoon so it doesn't stick to your cookies.). But I did a little digging, and it turns out the answer is rather complicated. This recipe should make about 24 medium-sized cookies. The batter will be thick, so a silicone spatula is recommended over a whisk. I'm so glad you enjoyed them Jodi. If you are allergic, you can try using sunbutter. You can also freeze them for up to 2 months. Use a wooden spoon, spatula, or hand mixer and mix until combined (until there is no flour left at the bottom of the bowl). In short, most contain a variety of pumpkin called Dickinson, which resembles but is not butternut squash. This Vegan Pumpkin Cookie Recipe is light and oil-free but full of amazing pumpkin spice flavors. VEGAN SUGAR COOKIES. By the way, healthier cookies are totally my thing. We didn't have pumpkin, so used banana. (60g) pumpkin puree (I used canned, make sure it is plain pumpkin and not pumpkin pie), (128g) roasted creamy almond butter (See NOTES for sub), (120g) mini dairy-free chocolate chips (I used Enjoy Life brand). Line a baking sheet with parchment paper. Using canned pumpkin puree makes this recipe super simple. Here is some more useful info about swapping regular for gluten-free flour. Privacy Policy, HOW TO MAKE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES. Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. Add … That said, if you are up for a challenge or have experience using whole pumpkins for baked goods, then go for it! Awesome! Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. I would think half a cup of butter to 1.5-2 cups of powdered sugar would be plenty for a batch of cookies. Depending on whether or not the brand already contains a binder, you might also be able to omit the flaxseed. For more healthier cookie recipes check out my: Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. (Cooking times may vary depending on your oven). Pit the dates and put them in a bowl, then cover them with boiling water from a kettle. Top them with a Cashew Maple Glaze for a truly delicious treat. This site uses Akismet to reduce spam. I searched an didn't see anything so I just wanted to ask and make sure! Bake the cookies for the suggested time or a bit less if you want them nice and soft. Bake in the preheated oven for 15-20 minutes. Healthy Pumpkin Cookies: Vegan, Grain-Free & Gluten-Free. ❤️. Your email address will not be published. All pumpkin EVERYTHING. They have a tendency to be very tough and fibrous. You just need a combination of the following: ground ginger, ground cloves, nutmeg, cinnamon. Then add all the wet ingredients to the same bowl and mix using a silicone spatula. Slightly flatten each cookie with a spatula or your hand. Combine pumpkin, oil, sweetener, and orange flavoring in a medium bowl. Your email address will not be published. This glaze does not harden. What is better than a traditional cheesecake? ???? ), and then bring up to medium speed and mix until everything just comes together. It's way too stiff, even for a high powered blender like a Vitamix or Blendtec. I always love hearing from you! While the cookies are in the oven, get started on the glaze. When the cookies are cool, dollop an even amount of filling into the centre of half of them then make sandwiches by placing the remaining cookies on top and squishing down gently so the filling spreads evenly. Your cookies will end up a little sweeter which isn't necessarily a bad thing! Place the rolled balls on a baking tray, pressing the top of each one down into a cookie shape with the bottom of a glass or the palm of your hand. Add all of the other ingredients including the drained dates and process until a big dough ball forms. I would reduce the spices by a quarter though to make up for the spice that is already in the pie filling. Instead of pumpkin butter I used 1/2 Tbsp pumpkin purée, I only used 1 & 1/4 cup powdered sugar (it was still thick enough), and I added extra pumpkin spice/cinnamon to it as well! That chocolatey-bananaery goodness is divine! Here is a simple recipe by About Annella you can follow to make your own Pumpkin Pie Spice. Just add all the dry ingredients first and mix well. (Both are linked at the bottom of any page on this website. You know it’s fall when the Pumpkin Spice memes come out! These Healthy Pumpkin Chocolate Chip Cookies are so easy to make and no one knew I had substituted healthier ingredients! So, you will need to dip your fingertips in water repeatedly to press down each cookie to about 1/4 inch thick. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Store leftovers in a container or covered dish at room temperature for 2-3 days. Super hearty and healthy pumpkin cookies made with wholesome ingredients. Use a superfine oat flour (I use Bob’s Red Mill) so that the batter consistency is correct. Boil the cashews for 10 minutes (or soak overnight). Drizzle the glaze over the cookies to eat right away or store the glaze in a separate airtight container to drizzle later. You can make your own simply with what you have on hand. These healthy cookies are soft, chewy, and flavorful enough that they taste delicious even without the glaze. Honestly, it doesn’t bother me either way. I can't say for sure because I haven't tried it, but I doubt it. Perfect for breakfast or dessert. You might need to add another teaspoon of plant milk to reach the right consistency.