These soft pumpkin cookies are vegan and gluten free, simple & delicious.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Dessert
Cuisine: Gluten Free, Vegan &
Servings: 8
Calories: 301kcal
Author: My Dairy-Free Gluten-Free Life
Ingredients
2tablespoonswarm plant milk
1tablespoonflax meal
1/2cupbutter alternativecoconut oil will work but is not ideal with this recipe, I used Melt Honey organic spread - you could try using earth balance butter alternative
1/2cupbrown sugar
1/2cupcoconut sugar
1/3cuppumpkin puree
1teaspoonHimalayan salt
1teaspooncinnamon
1/2teaspoonground cloves
3/4teaspoonbaking soda
2cupsBob’s Red Mill 1 for 1 gluten free flourI have not tried this recipe with any other GF flour or combination of flours.
Instructions
Combine the flax meal and warm plant milk together and allow to thicken.
Preheat the oven to 350 degrees.
Combine the sugars, spread and flax meal mixture together then slowly add in the rest of the ingredients until you have thick and smooth cookie dough.
Spoon similarly sized blobs of dough onto parchment paper a couple inches apart. Bake for 9-12 minutes and then cool completely on racks.
Enjoy the same day or freeze until ready to enjoy.