Cinnamon Vegan Pumpkin Cookies
These healthy vegan pumpkin cookies are completely dairy-free and egg-free and are loaded with fiber, beta carotene, and have zero cholesterol. They can be ready in only about 25-minutes!
Servings: 25 cookies
Calories: 88kcal
Ingredients
- 1 cups whole wheat pastry flour
- 1 cup unbleached flour
- 3/4 cup sweetener sucanat, date sugar, maple sugar, pure cane, brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1.5 cups solid packed pumpkin (15 oz can plain pumpkin)
- 1/4 cup black strap molasses
- 3/4 cup vanilla almond milk
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
- Begin by preheating the oven to 350°F. Then, line a large cookie sheet with parchment paper or use a silicone non-stick baking mat.
- In a large bowl, mix together all dry ingredients–flours, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate smaller bowl, combine the pumpkin, molasses, vanilla, and almond milk. When purchasing the canned pumpkin, make sure that it is 100% pure pumpkin without any added sugars or other ingredients.
- Whisk those wet ingredients together well and then pour the mixture into the larger bowl with the dry ingredients.
- This is where you can also add raisins and chopped or crushed walnuts if desired. Stir well to combine all of the ingredients making sure there are no dry floury spots in the batter.
- Next, drop the batter by the tablespoonful onto the baking sheet lined with parchment paper or a baking mat. Bake for 15-20 minutes or until lightly browned.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Make them gluten-free- Though I haven't made these gluten-free, I'm sure they can be. Oat flour would be a good option or check out Minimalist Baker's gluten-free baking guide for suggestions.
Storage- Keep them in an airtight container in the refrigerator for up to 7 days. They freeze well too.
Nutrition
Calories: 88kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Fiber: 2g | Sugar: 13g