These healthy 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!
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.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Your Questions Answered:
Q: Can these cookies be made gluten-free? Though I haven’t made these gluten-free, I’m sure they can be. Check out Minimalist Baker’s gluten-free baking guide for suggestions.
Q: Can I use regular whole wheat flour instead of pastry flour? Yes, you can! That’s what I used to bake the cookies in the photos above.
Q: Can I make this recipe with date paste? I’m sure you can, but I haven’t personally tried it yet. I would suggest replacing the dry sugar with 3/4 cup date paste. Other good less refined dry sugar options are date sugar, maple sugar, sucanat and coconut sugar.
Q: Would it be okay to bake this as a cake or bread instead of cookies? The batter is quite thick, so I think it would do great with either of these options.
Q: Are these pumpkin cookies healthy? As far as desserts go, absolutely! Each serving is loaded with beta carotene and has only 88 calories, 0.4 grams of fat, and nearly 2 grams of fiber per cookie.
Q: How long will these last? At my house, not very long, LOL! Seriously though, I keep them in an airtight container in the refrigerator for up to 7 days. They freeze well too.