Imagine sinking your teeth into a soft, perfectly spiced cookie that not only satisfies your autumn cravings but also caters to your dietary needs. These Gluten-Free Vegan Pumpkin Cookies are a game-changer for anyone seeking a delectable treat that's both wholesome and irresistibly delicious. Packed with warm seasonal spices and made without gluten or animal products, these cookies prove that healthy eating doesn't mean compromising on flavor or texture.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine pumpkin puree, coconut sugar, and almond butter. Whisk until smooth and well integrated, ensuring no lumps remain.
- In a separate bowl, sift together gluten-free all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This helps remove any clumps and evenly distribute the spices.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a consistent cookie dough forms. The texture should be slightly sticky but manageable.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space cookies about 2 inches apart to allow for spreading.
- Gently flatten each cookie with the back of a spoon or your fingertips, as gluten-free cookies don't spread as much during baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with additional cinnamon or drizzle with melted dairy-free chocolate for extra flavor.
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sifting dry ingredients is crucial for gluten-free baking to prevent clumping and create a more even cookie.
- Don't overmix the dough - this can make gluten-free cookies tough and dense.
- Use a cookie scoop for uniform size and even baking.
- Allow cookies to cool completely on a wire rack to develop the best texture.
- Store in an airtight container to maintain softness for up to 5 days.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- If the dough seems too wet, refrigerate for 15-20 minutes before baking to help it firm up.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
