It’s that time of year where all the bloggers are posting their favorite holiday desserts, and they’re quite honestly getting me in the baking spirit (check out my friend’s post on healthy holiday cookies here). I think I overdid it this year with baking and cooking for Thanksgiving that I was kind of done with being in the kitchen. But, I’m back at it and gearing up for Christmas.
Even though pumpkin is popular this time of year, I can eat it in just about anything year-round. Now, mix pumpkin with cookies and you have yourself a mighty delicious dessert! Time to crank up the Christmas channel on Pandora and get to baking some yummy vegan cookies…
What’s your favorite holiday cookie?
Pumpkin Spiced Cookies
Adapted and veganized from a recipe on Cooks.com
- 2 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup Earth Balance (or any vegan) butter, melted
- 1 cup organic vegan sugar
- 1 (15 oz) can pumpkin
- 2 Tbsp flax seed meal + 6 Tbsp water (mixed together and set aside)
- 1 tsp vanilla extract
- 1 (10 oz) bag of Enjoy Life vegan chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 375 degrees F. In a small bowl, combine flour, baking soda, salt and spices; set aside.
- In a large mixing bowl, beat butter and sugar until creamy. Add pumpkin, flax seed meal mixture and vanilla; mix in.
- Gradually add flour mixture into the wet ingredients.
- Fold in chocolate chips and nuts.
- Drop cookies by level measuring tablespoonfuls onto a baking sheet lined with parchment paper.
- Bake 18-20 minutes until edges are lightly browned. Let stand for 5 minutes. Remove from cookie sheet and cool completely.