‘Tis the season for pumpkin everything! I started off strong with these gluten free vegan pumpkin cookies. The cookies themselves are healthfully sweetened with coconut sugar. If you want you can go beyond and add a drizzle of yogurt frosting (for this I used powdered sugar, but you could use powdered Erythritol, if desired. I used Siggi’s brand yogurt – they have a toasted coconut option, when paired with the icing sugar just gives a surprising essence of cream cheese!
I enjoy using this powdered peanut butter sweetened with monk fruit for baking recipes. Especially ones that call for drizzly PB – as you can really control the consistency of peanut butter.
These cookies are not only delicious but also perfect for those with dietary restrictions. Feel free to customize them by adding your favorite mix-ins like chopped nuts or dried cranberries to add to your gluten free vegan pumpkin cookies. Looking for other cookie inspiration – try out this fabulous Almond Choccy Chip cookie!
Gluten Free Vegan Pumpkin Cookies
Ingredients
- 1 cup Almond Flour
- 5 T Coconut Flour
- 4 T Flaxseed Meal
- 2 t Baking Powder
- 6 T Coconut Sugar
- 2 t Cinnamon
- 1/2 cup Pumpkin Puree
- 1/3 cup Peanut Butter
- 2 t Vanilla I used Flax Milk
Yoghurt Frosting
- 2 T Coconut Yogurt
- 1 cup Icing Sugar
Instructions
- Preheat oven to 325F, prepare a baking sheet with parchment paper or a silpat.
- Combine all dry ingredients in one bowl. Combine Pumpkin & Peanut Butter in another bowl and add dry ingredients into wet.
- Scoop by tablespoonfuls on to baking sheet. Press down to form cookie shape, as these won't spread much while baking.
- Bake for 12-15 minutes. Prep frosting (if using) and drizzle on to cooled cookies. Store in fridge for a week. They also freeze well!