vegan, pumpkin cookies (gluten-free and unrefined)

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Enjoy these guilt-free, vegan, gluten-free, and unrefined pumpkin cookies that taste just as sweet and chewy. 

vegan, gluten-free, unrefined pumpkin cookies

This recipe is an old Nestle Toll House recipe that I’ve recently modified and veganized. It’s easier than you think to replicate those popular, buttery, sweet, holiday cookies without all the added fats and sugars. I usually serve these warm, soft cookies to people at parties, watch them enjoy, and then tell them about all the simple, vegan ingredients later.

recipe

• 2 1/4 - 3 cups King Arthur’s gluten-free flour (the more flour you use, the fluffier your cookies)

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon sea salt

• 1 cup plant-based vegan butter, room temperature (Earth Balance, Violife, etc.)

• 1 1/2 cup unrefined sugar (coconut sugar, date sugar, shredded pilloncillo or a mix of all!)

• 1 1/2 teaspoon vanilla extract

• 1 tablespoon almond extract

• 1/2 cup pure pumpkin puree

• 1 1/2 cups plant-based semi-sweet chocolate chip morsels (optional)

directions

1. Pre-heat oven to 375 degrees Fahrenheit

2. In a small bowl, combine flour, baking soda, baking powder, and sea salt.

3. In a large mixing bowl, beat vegan butter, sugar, and vanilla and almond extracts until creamy. (I mix by hand but you can use a mixer or food processor if you'd like.)

4. Add pumpkin puree and keep mixing.

5. Beat in flour mixture gradually.

6. Stir in chocolate chips.

7. Drop cookie dough by the tablespoon onto ungreased baking sheets.

8. Bake for 9-11 minutes or until centers are soft. (You may think they’re not done, but they dry nicely when removed early when they’re still soft.)

9. Cool on baking sheets for 2 minutes. Makes about 4 dozen cookies.