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    You are here Home » Diets » Vegan » Vegan Pumpkin Pie Cookies

    Vegan Pumpkin Pie Cookies

    Last Modified: December 13, 2020

    Jump to Recipe - Print Recipe

    Very healthy Vegan Pumpkin Pie Cookies (gluten-free too). Guilt-free, great Thanksgiving dessert for big and small. Hubby-approved.

    Vegan Pumpkin Cookie Main

    Vegan Pumpkin Pie Cookies

    Chief Desirist Dr Hanna
    No ratings yet

    Recipe developed by Diet Desires.

    Servings: 20
    Course: Dessert
    Cuisine: American
    Calories: 81
    Keywords: Easy-to-prepare, Freezable, Make Ahead, Oven, party food, plant-based, Quick
    Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian
    Keto-Low-Carb
    Prep Time 8 minutes
    Cook Time 12 minutes
    Total Time 20 minutes
    Serving: 1piece | Sodium: 37mg | Calcium: 17mg | Vitamin C: 1mg | Vitamin A: 953IU | Sugar: 2g | Fiber: 1g | Potassium: 35mg | Calories: 81 | Saturated Fat: 2g | Fat: 6g | Protein: 2g | Carbohydrates: 6g | Iron: 1mg
    Very healthy vegan and gluten-free cookies with pumpkin puree. Guilt-free, great Thanksgiving dessert for big and small. Hubby-approved.

    Ingredients

    • ¾ cup (123 g) raw pumpkin seeds, divided
    • 1 cup (114g) almond flour
    • 2 tablespoons ground tapioca (or cornstarch)
    • 3 tsp pumpkin pie spice*
    • ½ tsp baking soda
    • 3 TBSP (41g) coconut oil, melted
    • 1/3 cup (50 g) coconut sugar
    • 1 TBSP ground flax pre-mixed with 3 TBSP water*
    • 2 tsp vanilla extract
    • ½ cup (115g) pumpkin puree, canned or baked

    Instructions

    • In a small blender, grind ½ cup pumpkin seeds until they become a fine flour. Do the same to the tapioca.
    • In a small skillet toast the ¼ cup pumpkin without any oil, until it pops and turns lightly brown. Let it cool.
    • In a large bowl combine the pumpkin flour, almond flour, ground tapioca, pumpkin pie spice and baking soda, with a spatula.
    • In a separate small bowl, with a mixer whisk the coconut oil, coconut sugar and flax* with water on medium speed, till the sugar dissolves.
    • Add the vanilla and pumpkin puree and whisk well.
    • Mix in the toasted pumpkin seeds.
    • With the spatula, mix the wet and dry ingredients together just until they combined. Freeze the dough for 15 to 20 minutes, or 1-2 hours in the refrigerator.
    • Meanwhile preheat the oven to 350°F.
    • Line a cookie sheet with parchment paper, and drop tablespoonfuls of the chilled dough onto the sheet . (I like to use a small ice cream scoop for even size.). Flatten the cookies slightly with a fork and bake about 12-14 minutes, till you cant make an indent with your finger any more.
    • Allow the cookies to cool in the pan on a cooling rack for 5 minutes before serving.
    • You can store them in a jar for a week, if you need to. ?

    Notes & Ingredients

    • If you prefer less spicy, use 2 tsp pumpkin pie spice. I made my own spice fresh.
    • To make this recipe nut-free you can substitute the almond flour with more pumpkin flour.
    • Substitute the ground flaxseed and 3 TBSP water with one egg, if you choose to eat egg.

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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