Vegan Coconut Flour Pumpkin Cookies {nut-free, grain-free}
Soft, spiced vegan coconut flour pumpkin cookies are the perfect power snack or healthy dessert. They are vegan, grain-free, gluten free, and easy to make.
Servings: 27 cookies
Ingredients
- 1/2 cup 56 g coconut flour
- 1/3 cup 40 g chickpea flour
- 1/3 cup 75 mL coconut sugar
- 2 and 1/2 teaspoons pumpkin pie spice or more to taste
- 3/4 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 3/4 cup 175 mL canned unsweetened pumpkin puree
- 1/3 cup 75mL virgin coconut oil, melted
- 3/4 cup 175 mL water
- 1 teaspoon vanilla extract
- Optional: green pumpkin seeds pepitas
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk the coconut flour, chickpea flour, coconut sugar, pumpkin pie spice, baking soda and salt.
- Add the pumpkin, coconut oil, coconut sugar, water, and vanilla to the bowl and stir until blended.
- Using a small cookie scoop, scoop onto prepared sheet. If desired, press a few pepitas into the top of each cookie.
- Bake in preheated oven for 15 to 19 minutes or until the tops of the cookies are golden brown at the edges and the cookies feel dry to the touch. Let cool on sheet for 2 minutes before transferring to a wire rack to cool completely (they are delicate before cooling completely).
- Repeat with remaining dough.
Notes
Storage: Store the cookies in an airtight container at cool room temperature up to 2 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Oil Substitution: An equal amount of other oils (e.g. avocado oil, safflower oil ) or melted, vegan butter (e.g., Earth Balance buttery sticks) can be used in place of the coconut oil.
Sugar Substitute: An equal amount of brown sugar or granulated sweetener of choice can be used in place of the coconut sugar.
Nutrition
Serving: 1cookie | Calories: 50kcal | Carbohydrates: 4.8g | Protein: 0.7g | Fat: 3.1g | Saturated Fat: 2.7g | Sodium: 51.2mg | Fiber: 1.1g | Sugar: 2.9g