Pumpkin Almond Flour Cookies {Vegan}
Pumpkin Almond Flour Cookies are exactly what you need for all of the fall vibes! Gluten free, vegan friendly and you only need a few pantry staples!
I’m back with another pumpkin recipe, but this time we are making some fresh baked fall cookies! Not going to lie, once the smell starts creeping out of the oven you are going to want to sit back with a batch and watch your favorite holiday movies!
So there’s your warning, make a batch ahead of time for the days you still want to be productive!
Because it’s fall and I know you want all things pumpkin and apple, don’t miss some of my favs!
- The BEST Air Fryer Apples
- Healthier Salted Caramel Apple Pie Bars
- Vegan Apple Cake with Caramel Drizzle (Healthy)
- Apple Walnut Crisp – Gluten-free, Vegan
- Healthy Pumpkin Bars with Healthy Cream Cheese Icing
- Flourless Vegan Pumpkin Brownies
- Paleo Pumpkin Bread (Gluten Free, Dairy Free, Grain Free, Oil-free)
I guess I should also tell you that pumpkin is actually healthy even though we don’t really think about it until the fall season.
It’s rich in Vitamin A, low in calories, and packed full of vitamins and antioxidants that can boost your immune system and support overall health, along with promoting healthy skin!
Ingredients Needed For Pumpkin Almond Flour Cookies
vegan butter – if you aren’t vegan, you can swap this for regular butter instead
brown sugar
coconut sugar
pumpkin puree – pure pumpkin guys!
vanilla extract
almond flour
pumpkin pie spice
baking soda
salt
chocolate chips – you can use dark chocolate, milk chocolate, or white chocolate!
How To Make Vegan Pumpkin Almond Flour Cookies
Get your baking sheets ready by lining them with a silicone baking mat or parchment paper. Preheat the oven to 350 degrees.
Grab a large mixing bowl and combine the sugars and melted butter. Afterward, stir in the vanilla and pumpkin.
Slowly pour in the almond flour, pumpkin pie spice, salt, and baking soda.
Mix well to combine and don’t worry this dough is supposed to be thick!
Fold in the chocolate chips.
Using a cookie scoop or spoon, scoop out about 2 tablespoons of dough and roll into balls.
Place them on the cookie sheet leaving about 2.5 inches in between each cookie. Add a few more chocolate chips on top of each.
Bake until the edges are slightly golden which shouldn’t take but 11-12 minutes.
If you like your cookies crispier bake longer, just keep an eye on them so they don’t burn.
Once they are ready, leave them on the sheet to cool completed before moving them onto a wire rack or serving.
How To Store
Pumpkin almond flour cookies can be store at room temperature or in a container in the fridge for up to 5 days.
Don’t worry they won’t be around that long!
If you don’t mind, head over to Instagram and give me a shoutout by tagging @hellospoonful!
Every time someone shares my recipes I add them to my stories, so you should be next!
More Easy Healthy Cookie Recipes:
- Healthy S’mores Cookies (Gluten-free, Flourless)
- Chocolate Caramel Chip Cookies
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Gluten Free Monster Cookies
- Healthy Oatmeal Breakfast Cookies with Chocolate Chips
- Applesauce Chocolate Chip Cookies (Vegan)
Pumpkin Almond Flour Cookies {Vegan}
Ingredients
- 2/3 cup melted vegan butter
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 3/4 cups almond flour
- 1.5 tsp pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips plus ~2 tbsp for adding on top
Instructions
- Preheat the oven to 350°F. Line two large cookie sheets with baking paper. Set aside.
- In a large mixing bowl: mix together the melted butter and sugars until combined. Stir in the vanilla extract and pumpkin.
- Add the almond flour, pumpkin pie spice, baking soda and salt to the bowl and mix well to combine. Dough will be thick.
- Fold in the chocolate chips. Scoop out ~ 2 tablespoons of dough and roll into balls. Place on your prepared baking sheets, leaving 2 1/2 inches in between each ball.. Press ~3 additional chocolate chips on top of each cookie.
- Bake for 11-12 minutes or until the edges are slightly golden. If you want crispier edges, bake for 12 minutes.
- Allow the cookies to cool completely on the tray before moving them to a wire cooling rack.
I subbed cane sugar for coconut sugar and used regular butter (non-vegan) – easy recipe & the cookies turned out delicious. A perfect amount of sweetness + pumpkin flavor. I will definitely make again!
I’ve made these cookies tons of times my friend asked for them for her birthday! I love subbing out variety of ingredients and trying different combinations. I make this with ghee instead of vegan butter. So yummy!
These cookies were awesome. Can’t wait to make them again.