Ultimate Vegan Pumpkin Cookies

These Vegan Pumpkin Cookies with a simple chocolate glaze are an easy recipe perfect for breakfast, dessert, or afternoon snacks. Best eggless and dairy-free cookies your family will love.

Ingredients:

– 1 c pumpkin puree – ½ c almond flour – 3 tablespoon neutral oil  – ½ c brown sugar  – ½ teaspoon powdered ginger – ½ teaspoon 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  – 3 tablespoon plant milk

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.

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.

Using an ice-cream scoop, drop the cookies onto the prepared baking sheets, spacing them about 2" apart. Bake for 25-30 minutes 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.

Meanwhile, in a small bowl combine vegan chocolate and milk.  Microwave for 15 seconds and then stir until chocolate is completely melted. Dip fork in melted chocolate and then drizzle all over cookies.

TIP: To make these soft vegan pumpkin cookies even more chocolaty, coat the bottom of the cookies with a melted chocolate as well.

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Vegan Pumpkin Crinkle Cookies