Flourless Vegan Pumpkin Cookies
Super chewy vegan pumpkin cookies made with no butter, no flour, and are refined sugar free. Make with 6 simple ingredients, bake in 8 minutes, and you have the most delicious & healthy pumpkin cookie recipe!
Servings 12
Calories 177kcal
Ingredients
- 1 cup peanut butter, creamy
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 3 Tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- pinch of salt
Chocolate drizzle
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350F. Line a sheet pan with parchment paper or grease with cooking spray.
- Mix all cookie ingredients together: peanut butter, sugar, vanilla, pumpkin, pumpkin pie spice, and pinch of salt.
- Use hands to roll dough into 2-inch balls - arrange on sheet pan about 3-4 inches apart. Then use a fork to press cookies flat and make a criss-cross shape with. Then bake for 8 minutes - then let cookies cool for 10 minutes.
- Melt chocolate and oil in microwave for 30 seconds at a time. Stir after each 30 seconds and repeat until chocolate is smooth and fully melted. Then drizzle chocolate over pumpkin cookies.
- Chill cookies in refrigerator for 5-10 minutes until chocolate has hardened - then enjoy! See notes for storing tips.
Video
Notes
Recipe Tips
- How to store vegan pumpkin cookies: keep these cookies fresh by storing in an airtight container or ziplock bag and chilled in the refrigerator.
- Can I freeze pumpkin cookies? Yes! These cookies are great for freezing in a ziplock bag or sealed container.
- Replace peanut butter with almond butter if preferred. It will taste just as delicious!
- Additional sweeteners: If you don’t have coconut sugar you can replace with brown sugar. I’ve not tested this recipe with liquid sweeteners such as maple syrup, honey, or agave – results may vary using these.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 15.9g | Protein: 4.8g | Fat: 11.4g | Cholesterol: 0mg | Sodium: 24.8mg | Sugar: 13.1g | Vitamin A: 100IU | Vitamin C: 0mg