These Vegan Pumpkin Cookies with a simple chocolate glaze are an easy fall recipe that is perfect for breakfast, dessert or afternoon snack. Best eggless and dairy-free cookies your family will love.
– ▢1 c pumpkin puree – ▢½ c almond flour – ▢3 tablespoon neutral oil – ▢½ c brown or coconut sugar – ▢½ teaspoon powdered ginger – ▢½ teaspoon ground cinnamon – ▢¼ teaspoon salt – ▢⅓ teaspoon baking powder – ▢⅔ c all-purpose flour – ▢½ teaspoon baking soda – ▢1 tablespoon apple cider vinegar – ▢2 oz vegan dark chocolate bar – ▢3 tablespoon plant-based milk
1. Combine pumpkin puree and flours. In a small large bowl whisk together pumpkin puree, almond flour, oil, sugar, ginger, cinnamon, salt and baking powder. Fold in flour and mix the batter until no lumps of flour are visible.
2. Add baking soda. In a small bowl or in a tablespoon dissolve baking soda and vinegar. Add foamy mixture to the batter and mix with a spatula until your batter is silky smooth.
3. Drop the batter on a baking sheet. Using an ice-cream scoop, drop the cookies onto the prepared baking sheets, spacing them about 2" apart. Bake for 25-30 mins at 375 F until toothpick inserted in the middle comes out with fever crumbs. Remove cookies from the oven and transfer to a wire rack.
4. Melt the chocolate. Meanwhile, in a small bowl combine vegan chocolate and milk. Microwave for 15 seconds and stir until chocolate is completely melted. If necessary, microwave for 10 more seconds.
5. Dip a fork in melted chocolate and then drizzle all over cookies. Let the chocolate harden. Enjoy!