Thank you, A Saucy Kitchen, for your yummy Vegan Pumpkin Cookie recipe! You can find their website at asaucykitchen.com. This video was soooooo much fun to make! Lots of kids and activity going on! We loved every moment! 🙂 Thank you, Bella, Sammy and Eli, for making this video so very entertaining! Thank you, sweet Kayla for your camera and computer work! You are wonderful! I think the best part of the filming was getting slurpees after the baking!!!! Ok, so here is the recipe!
VEGAN PUMPKIN COOKIES
1/2 Cup Coconut Oil or substitute with butter or vegan butter, softened
1/2 Cup Organic Cane Sugar
1/4 Cup + 2 Tablespoons Brown Sugar
1/4 Cup Pumpkin Puree (we used canned pumpkin)
1 tsp Vanilla Extract
1 1/2 Cups gluten free all purpose flour + more for rolling
1 tsp psyillium husk or xanthan – only add if your flour doesn’t already have xanthan (we actually didn’t know what this was, so it isn’t in our batch)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
Preheat your oven to 350degrees. Line a cookie sheet with parchment or a silicone baking mat. (we just used a non-stick cookie sheet).
In a large bowl, mix the coconut oil, cane sugar and brown sugar. Add the pumpkin and vanilla. With a wooden spoon add the remaining dry ingredients. The dough should be soft at this point. Roll the balls into 1.5 Tablespoons and place on cookie sheet a few inches apart. Slightly flatten with a cup(personally, I dip the cup bottom in sugar to make the cookies even yummier). Bake for 8-10 minutes. If they don’t flatten more, you may gently flatten them some more. Remove from the oven and let them cool completely on the cookie sheet. If you try to remove them while they are still warm, they may fall apart. We created chocolate spiders to decorate the tops, so look for our chocolate spider recipe! 🙂
