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Pumpkin Spice Cookies (Vegan, Gluten-free)

Servings 15 -18 Cookies

Ingredients
  

  • 1 cup coconut sugar
  • 1/3 cup coconut oil at least somewhat firm
  • 1/2 Banana mashed
  • 3 tbsp Maple syrup
  • 1/2 tbsp vanilla extract
  • 1/2 cup pumpkin puree
  • 3/4 cup coconut flour
  • 1/2 cup oat flour
  • 1/4 cup brown rice flour
  • 2 tsp arrowroot powder
  • 2 tbsp ground chia seeds buy whole and grind yourself for most nutrition
  • 1 tbsp ground flax seeds buy whole and grind yourself for most nutrition
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 tbsp cinnamon
  • 1/2 tsp allspice
  • vegan chocolate chips optional--depending on brand, may have sugar/soy

Instructions
 

  • Preheat oven to 350
  • Add coconut sugar and maple syrup to a large bowl.
  • Mash up banana and add to the bowl.
  • Make sure coconut oil is in a somewhat solid state (put in fridge if needed) and add to the bowl.
  • Mix ingredients together with fork or whisk until well blended.
  • Add pumpkin puree and mix well.
  • In a separate bowl, add all dry ingredients and mix until thoroughly blended - coconut flour, oat flour, arrowroot powder, ground chia seeds, ground flax seeds, baking soda, sea salt, cinnamon and allspice.
  • Once combined, slowly add the dry ingredients to the wet ingredient bowl (about 1/3 cup at a time) and blend in using a whisk or hand mixer.
  • At some point the mixture will become dough-like and you will have to knead it with your hands. Don't be afraid to get in there!
  • Once it's all mixed, knead in the chocolate chips if you prefer.
  • Make golf-ball sized balls with and then flatten out to a cookie shape and place on an un-greased non-stick cookie sheet. Place cookies about 1 inch apart.
  • Note: cookies will stay about the same shape/size after they are cooked, no need to worry about them running together.
  • Let cool for at least 15 minutes and enjoy!
  • If letting sit for more than a day or two, may be a good idea to put in the fridge.