Vegan Pumpkin Cookies with Maple Glaze (Healthy & Oil-Free)
This Vegan Pumpkin Cookie Recipe is light & healthy but full of amazing pumpkin spice flavors. You just need 1 bowl and 30 minutes to whip up this fall dessert. Top with a Cashew Maple Glaze for a truly delicious treat.
Equipment
mixing bowl
baking sheet
high speed blender
Ingredients
Cookie Dry Ingredients
- 2 ¼ cups whole wheat flour
- 2 tablespoon pumpkin spice mix
- 4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground flaxseed
- ¼ teaspoon salt
Cookie Wet Ingredients
- 15 oz canned pumpkin (1 can)
- ¾ cup maple syrup
- ½ cup almond butter
- 2 tablespoon vanilla extract
Icing Ingredients
- ½ cup raw, unsalted cashews
- ¼ cup maple syrup
- 5 to 6 teaspoon unsweetened plant milk of choice
- ½ teaspoon cinnamon
Instructions
For the Cookies
- Preheat the oven to 350°F or 170°C. Line two cookie trays with parchment paper or silicone mats. Do not use aluminum foil.
- Add all of the dry ingredients to a mixing bowl and whisk to combine.
- Add the wet ingredients to the dry ingredients. Mix with a wooden spoon, spatula, or hand mixer until just combined. Don't Overmix!
- Use a medium-sized ice cream scoop or two soup spoons to transfer the batter to the lined trays. Each cookie will be about 2 to 3 tablespoons, or the size of a golfball.
- If you want flat cookies, use a piece of parchment, a nonstick spatula, or your fingers to press the cookies down.
- Place the cookie sheets side by side in the oven and bake for about 20 minutes. (Cooking times may vary depending on your oven). If your oven is too small to place the trays side by side, you can place one above the other and swap positions halfway or bake the cookies in two separate batches.
- Let cool completely before storing or applying the glaze.
For the Glaze
- Boil the cashews for 10 minutes (or soak overnight). Drain and rinse. Add to a high-speed blender.
- Add the other glaze ingredients to the blender and blend until smooth. Test the consistency of the glaze. You might need to add another tablespoon of plant milk to thin out the glaze.
- Drizzle the glaze over the cookies to eat right away or store the glaze in a separate airtight container to drizzle later. This glaze does not harden. If you apply it to the cookies and then store them, try to keep them on a flat tray.
Notes
- In order to use the whole can of pumpkin, this recipe makes 2 batches (24) cookies. If you want to halve the recipe, you can weigh 7.5 oz of canned pumpkin or use about 1 cup minus 1 tablespoon of pumpkin.
- If you are allergic to cashews, substitute sunflower seeds or almonds.
- For Gluten-Free, scroll up and read the instructions in FAQ section.
- Store in the refrigerator in an airtight container for up to 1 week or in the freezer for 3 months.
- If you follow a low-sugar diet you can cut the amount of maple syrup in half (you might need to add a tablespoon or two of water to replace the liquid) and omit the cashew glaze.
Nutrition
Calories: 134kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 91mgPotassium: 173mgFiber: 3gSugar: 9gVitamin A: 2763IUVitamin C: 1mgCalcium: 61mgIron: 1mg
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