Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 1/2 cup pumpkin puree 1 cup almond milk (or sub buttermilk and omit lemon juice) 1 Tbsp lemon juice 1/2 cup brown sugar 2 Tbsp olive or avocado oil 1 tsp vanilla extract 1 … Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. Preheat oven to 350 degrees F (175 degrees C). I just made this recipe for the first time today, and it took some resolve to not eat the dough before and after refrigeration. We’re so glad to hear they were a winner! Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper. 5. Used 1/4C Just Egg in place of the aquafaba. And is also used in making classic whipping cream with dairy dream. These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour! They definitely taste like a gluten free biscuits but is delicious never the less. I used a 1/4 cup of egg whites, 1/2 C white sugar plus 1 tsp molasses and almond butter since that is what I had in the house. Hi Lisa, You can make pumpkin butter: We’re so glad you enjoyed them, Diana! I swapped in all purpose flour for the gluten free mix and replaced the coconut oil with olive oil to reduce the amount of saturated fat. Sure – you can sub the aquafaba with the same amount of egg whites. . Be careful not to burn (especially on the bottoms) — they bake quickly toward the end. Can we use regular flour in place of gluten free flour? Another amazing recipe! To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. Naturally gluten-free and vegan. I made a mistake making a half recipe because it made 6 cookies and I ate 2 in the first hour… whoops! I think I will add more pumpkin butter to my next batch of cookies, as mine were a little drier than I like them. The family loved them ! I suggest you make a double batch! Thanks so much for the lovely review and for sharing your modifications! Is kind of a fun twist. Oct 18, 2014 - Perfect, tender vegan pumpkin sugar cookies topped with pumpkin-spiced buttercream! Thanks so much for sharing! Healthy Recipes. Whenever I make these I taste some sourness that I’m guessing comes from the aquafaba – none of my other ingredients were spoiled. I can’t wait to try! Your 5 ingredient vegan peanut butter energy balls recipe is not accessible. Xx. ), In a separate bowl, beat aquafaba (using a. I would like to alter them to be oil free but overall am really thrilled with this recipe and had compliments from all family members. I subbed a large egg for the aquafaba, used cocnut oil and all of the optional ingredients. So, pumpkin cookies are even more of a challenge because they’re generally more dense in texture, meaning there’s less room for error. We wouldn’t recommend using just coconut flour, but you could us a blend of oat flour, coconut flour, and ground flax or sesame seeds. Is there anything you can sub aquafaba for? As for burning on the bottom, we’d suggest making sure to place them on the center rack in the oven and maybe play with reducing the temperature slightly and/or cooking for less time. Need help? I’ll watch your video and get to baking. LOL. Would ground flax seeds or chia seeds in water not work? Did you press them down into discs before baking? I added a couple of tablespoons of sesame seeds and a little extra Aquafina and an extra tablespoon of coconut oil to balance moisture. I suggest doubling it. love all your creations and love to play around wit them as well.. :D. I doubled the recipe but otherwise followed it as written. I have an almond allergy, is there another gluten free flour you would recommend? We’re so glad they turned out well! You could try something called Orgran Egg Replacer, it’s a powder mix so it last ages. They’re a delicious treat for fall and beyond! If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). Thank you! I didn’t have the aquafaba, so I subbed unsweetened almond milk. Whoop! Could I sub brown sugar for stevia/monkfruit sugar? Simple ingredients, 1 bowl required, and perfect for fall! We haven’t tried ourselves and can’t say for sure, but if you experiment with it, report back on how it goes! You really do have to be patient with it though – be prepared for around 10 min of beating with a hand mixer! We’re so glad you enjoy them, Anna! My husband who loves all things dairy is always in disbelief when I make these recipes. I just made these and things did not go well. This recipe looks great. Food and Drinks. I try it everytime and i just don’t get it the way you do.. so i sometimes just stir it around softly 1-2 times.. The best cookies I’ve ever baked :). It whips up like aquafaba! LOL. Sub in a 1:1 ratio. Just let it defrost before baking. I baked them for 16 minutes because the edges weren’t browning. Hi! To me, they do have strong coconut flavor. I am gonna try tonight! I used chickpea flour for all the flour add ins, which is likely the reason for the crumbly batter…I just REALLY like chickpea flour in baking. We’re so glad you enjoyed them, Marie! And the cookies themselves had an amazing flavour. I’m trying another recipe this week. Set aside. Thank you for this gem! I used chickpeas that come in a non-BPA-lining can. Hi Mia, we think the all purpose flour was likely the issue as it is more absorbent. Hi, if not vegan, maybe 1 large or 2 small eggs? I don’t consider myself a baker. I love it! Oh shucks! I made these over the weekend and they are fabulous. We’re so glad you enjoyed them! So good. Hey Dana! Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. Swoon. Adding the vanilla and oil to the aquafaba completely killed the peaks and turned it back to liquid. It keeps in the fridge up to a week and makes so many delicious things (like oil-free granola!). Perhaps maple syrup? Tried it and really liked it !!! My daughter was specifically looking for a chewy on the inside, crisp on the outside chocolate chip cookie. I had fantastic results using 1/2 coconut sugar and half organic raw cane sugar and used ground almonds – perfectly crispy edges and soft gooey middle and they taste amazing! I love your blog and follow you on Instagram for a long time! Very tasty! I think both would work! Explore. Hi Megan, that might work, but we don’t think it will have the same fluffiness. These look amazing, Dana! We really love these and want to make a big batch and freeze. We used Namaste GF flour blend. Husband and I just ate three cookies each; I’m not confident any of the remaining five will see tomorrow! Thanks. Exception of eggs! These are so good they won a friendly cookie contest next to other glutinous and dairy- filled cookies! Can’t wait to try these . I will definitely make them like this again. Preheat the oven to 350°F. They are crispy on the edges and have a nice chewy middle. Frosted Vegan Pumpkin Cookies No dairy products were used in the making of these cookies. Only change was that I don’t have a cookie scoop, so I ended up with 11 slightly larger cookies, which I baked for an extra two minutes at a very slightly lower temperature. To see what is included in our DIY gluten-free blend, click the link in the recipe. Thank you for another delicious, easy, creative recipe. Anyway, the cookies were decent, but I prefer Chloe Coscarelli’s recipe for a basic chocolate chip cookie or the America’s Test Kitchen one if I’m feeling fancy, which I sometimes am. In a separate mixing bowl, … I just love this site. These were awesome! Is there an option to make these with regular GF flour? Thanks for sharing! Also check out our Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, 5-Ingredient Vegan Gluten-Free Cookies, and the Best Almond Meal Chocolate Chip Cookies! I’m wondering if that’s why some people’s batches didn’t work out…. Loved my batch of crispy crunchy and chewy cookies. Next time I will double the recipe! They don’t spread so smoosh them down- be generous with coconut oil And choc chips and double the recipe using two eggs in place of the chickpea liquid. I used half coconut sugar and half organic cane sugar, used Bob’s 1:1 flour, and used aquafaba that had been frozen before whipping. 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