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The Best Vegan Pumpkin Cookies

Name: The Best Vegan Pumpkin Cookies
Yield: 3 Dozen Cookies
Ingredients: 2 cups oat flour; 1 tsp baking soda; 1 tsp baking powder; ½ nutmeg; 1 tsp cinnamon; ½ tsp salt; ½ cup brown sugar; ¼ pure maple syrup; 1 cup pumpkin; 1/3 cup cashew butter; 1 flax egg; 1 tsp vanilla

Looking for a healthy vegan pumpkin cookie recipe this year for Thanksgiving, or just as a healthy snack?

Whether you are trying to please your health conscious family member at Thanksgiving, or making some treats for your own kids; you’re going to love these cookies!

I was looking through my recipe book for pumpkin cookies and found a recipe…but, it wasn’t very healthy…

The recipe I found required 3 eggs, a half cup of sugar, and almost a cup of shortening. There was no way I could make these cookies for my daughters. I know I loved them when I was a kid; but, I couldn’t see myself giving them to my girls.

Far too much sugar and unhealthy fats.

So, I decided to make my own recipe. Healthy and vegan!!

These cookies are:

Soft

Moist

Delicious

Healthy

Vegan

Great for Kids and Adults!!

Let’s Get Baking

First, get out your ingredients.

Preheat the oven to 350℉, because that’s the temperature cookies go on, right?

Make your flax egg by mixing 1 tbsp flax meal with 2 ½ tbsp water. (To make flax meal, grind flax seeds. I use my the milling blade with my nutribullet to grind this. You could also use a coffee grinder.) The flax egg needs about 5 minutes to turn into an egg like consistency, which is why you’re making it now.

Mix together all the dry ingredients: oat flour, baking soda, baking powder, nutmeg, cinnamon, salt, and brown sugar. (If you don’t have oat flour, that’s fine; simply grind your old fashioned oats til they turn into a flour. I used the milling blade with my nutribullet for this, you could also use a food processor, coffee grinder.)

Then mix in the rest of the ingredients until everything is combined well. The dough should be pretty sticky, that’s alright.

Line a baking sheet with parchment and use a spoon to get the dough onto the cookie sheet.

Bake at 350℉ for 15 minutes. This is the perfect amount of time, at least for my oven. Let them cool, and enjoy!!

Try not to eat them all in one sitting, like my five year old wanted to! And, don’t forget to share this recipe with your friends and family, or pin it so you don’t lose it!!

The Best Vegan Pumpkin Cookies

Soft, moist, and delicious pumpkin cookies that just happen to be vegan! Makes about 3 dozen cookies. (Which will hopefully last you longer than they lasted me and my two girls!)

Servings 3 Dozen Cookies

Author Shawna Clapper

Ingredients

2 cups oat flour
1 tsp baking soda
1 tsp baking powder
½ nutmeg
1 tsp cinnamon
½ tsp salt
½ cup brown sugar
¼ pure maple syrup
1 cup pumpkin
1/3 cup cashew butter
1 flax egg
1 tsp vanilla

Instructions

Preheat the oven to 350℉.
Then make the flax egg (mix 1 tbsp flax meal with 2 ½ tbsp water and stir, let sit 5 minutes, stir again before adding to rest of mixture).
Combine all other dry ingredients and mix well.
Mix in all wet ingredients, including flax egg, and stir well til everything is combined.
Use a spoon to transfer dough to a parchment lined cookie sheet, the dough will be sticky.
Bake for 15 minutes. Let cool, and enjoy the soft pumpkin cookies!!