Vegan Pumpkin Cookies
Vegan Pumpkin Cookies make for a sweet little treat perfect for Fall. These plant-based cookies are easy to bake. For a gluten-free option, simply substitute for a 1:1 gluten-free flour. You may also try mixing in chocolate chips or dried cranberries before chilling the dough for an extra twist.
Ingredients
Yields: 12 cookies Time: 50-60 minutes
Vegan Pumpkin Cookies
- 1/2 cup non-dairy butter, melted
- 1/4 cup brown sugar
- 1/3 cup organic sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 Tbs corn starch
- 1 1/2 heaping cup flour
- 1 Tbs non-dairy milk
- Extra sugar & ginger combined in a small bowl
Directions
- In a mixing bowl, cream together the non-dairy butter, brown sugar, and sugar.
- Then, sift in the spices, baking powder, baking soda, corn starch, and flour, carefully mixing in.
- Lastly, add the non-dairy milk. The dough should be firm, though lightly sticky.
- Place the bowl of dough in the refrigerator for at least 30 minutes or until firm.
- When you’re ready to bake, preheat the oven to 350ºF.
- Take about a heaping tablespoon’s worth of dough, roll it into a ball in your hands, and flatten it with the palm of your hand.
- Lightly coat the top and bottom of the cookie in the bowl of sugar and ginger mix, then place the cookie on a prepared baking sheet.
- Repeat until all the dough has been used.
- Place the cookies in the oven and bake for 12 minutes.
- Remove from the oven once baked and allow them to cool before enjoying.
- Store cookies in an airtight container and leave at room temperature for up to 4 days.
Nutrition Information
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