Description
Vegan Pumpkin Pie Cookies are a delightful seasonal treat that captures the essence of autumn in every bite. These soft, chewy cookies are made without dairy or eggs, making them perfect for vegans and anyone seeking a healthier dessert option. Infused with warm spices like cinnamon and nutmeg, and sweetened with maple syrup, these cookies fill your kitchen with an irresistible aroma. Whether for Thanksgiving gatherings or a cozy afternoon snack, these cookies will quickly become a favorite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, maple syrup, and melted coconut oil until smooth.
- In another bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Use a cookie scoop or tablespoon to drop dough onto a lined baking sheet, spacing them two inches apart.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Let cool on the baking sheet for five minutes before transferring to cooling racks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg