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Pumpkin Spice Cookies Recipe
INGREDIENTS1 Tbsp. ground flaxseeds |
DIRECTIONSIn a small bowl, mix together flaxseeds and water. Refrigerate for 15 minutes until it thickens to create a “flax egg.” Makes 16 cookies
Submitted by Carissa Erzen | Humbly Homemade |
Soft, chewy and packed with flavor, these cookies are the ultimate fall treat. The decadent melt-in-your-mouth chocolate adds a luxurious twist to the classic pumpkin spice, making them impossible to resist. Perfect for cozying up with a hot beverage or sharing with loved ones.
Ingredients
- 1 Tbsp. ground flaxseeds
- 3 Tbsp. water
- 2 cups gluten-free flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ½ cup vegan butter, melted
- ¾ cup brown sugar
- 1 tsp. vanilla extract
- ¼ cup pumpkin purée
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⅔ cup Navitas Organics Semi-sweet Cacao Wafers, roughly chopped
Directions
- In a small bowl, mix together flaxseeds and water. Refrigerate for 15 minutes until it thickens to create a “flax egg.”
- In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a separate bowl, mix together melted butter, brown sugar, pumpkin purée, and vanilla until well combined.
- Add chilled flax egg and mix again to combine.
- Add dry ingredients to wet ingredients and gently mix with large spoon or spatula. Fold in chopped cacao wafers.
- Cover bowl with plastic wrap and chill in fridge for at least 30 minutes.
- Preheat oven to 350° F and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough at a time into balls and spread out 2 inches apart on baking sheet. Gently flatten with hand.
- Bake 12-15 minutes until puffed up and golden around edges. Transfer to a cooling rack and enjoy!