Easy Vegan Soft Pumpkin & Almond Cookies
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These simple Easy Vegan Soft Pumpkin & Almond Cookies are so great for fall! They're vegan, gluten-free, refined sugar-free and also use just one bowl and less than 10 ingredients to make!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 10 cookies
Calories 151 kcal
1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water 1/2 cup/120g almond butter 1/4 cup/62g pumpkin puree 1/2 cup/60g oat/quinoa flour 1/3 cup/68g coconut sugar/ cane sugar/ light brown sugar 2 tablespoons maple syrup 1 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 1/4 tsp salt Chopped almonds to top the cookies optional
Preheat the oven to 350ºF/170C. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine the flax egg, almond butter, pumpkin, coconut sugar, and syrup. Beat with a whisk or an electric mixer until smooth.
Add the pumpkin pie spice, salt, baking soda, and oat flour and beat again until a sticky dough forms.
Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the center rack for 11 - 13 minutes.
Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
Once cooled, eat them up!!
To make quinoa or oat flour, simply blend oats/ quinoa until a fine powder.
Store in an airtight container in the fridge for up to 5 days
Serving: 1 cookie Sodium: 89 mg Calcium: 14 mg Vitamin C: 1 mg Vitamin A: 794 IU Sugar: 11 g Fiber: 1.2 g Potassium: 96 mg Calories: 151 kcal Saturated Fat: 1 g Fat: 6.4 g Protein: 2.1 g Carbohydrates: 15 g Iron: 1 mg
Keyword cookies, fall, healthy, pumpkinspice, vegan