Vegan Pumpkin Cookies: Soft & Sweet!
Vegan pumpkin cookies: craft these amazing, soft breakfast cookies without oatmeal. Perfect for a quick, healthy, and delicious start to your day.
Ingredients
- 1/2 cup almond butter (give it a good stir before measuring)
- 1/2 cup pumpkin puree
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup arrowroot powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup maple syrup
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with baking mats or parchment paper.
- In a medium bowl, add the almond butter, pumpkin puree, lemon juice, vanilla extract, arrowroot powder, pumpkin pie spice, ground cinnamon, baking soda, and salt.
- In a glass measuring cup, mix together the maple syrup and hot water. Pour into the bowl with other ingredients.
- Using a hand mixer, beat the mixture on low until combined. Increase the speed to medium and mix until totally smooth.
- Scoop the cookie dough (in 2 tablespoon mounds) onto the prepared baking sheets. You should have 16-18 cookies. Bake for 18-20 minutes.
- Let cool for 5 minutes then transfer to a wire baking rack to cool completely. Enjoy!
- If storing more than a day, store leftover cookies in the refrigerator. Heat the cookies for 5 seconds in the microwave before serving if desired.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.