Pumpkin Cookies (Vegan)

Prep Time: 20 min

Total time: 1 hour 30 min

Makes: 2 dozen cookies

⅓ cup vegan butter, melted

¾ cup coconut sugar

1 flax egg (mix 1 T ground flaxseed with 3 T water, let sit 15 minutes)

½ cup pumpkin (a generous ½ cup!)

1 t. vanilla

1 ½ cups gluten free all purpose flour

¼ t salt

½ t baking soda

1 ½ t cinnamon

1 t pumpkin pie spice

mixing bowl, parchment paper, two baking sheets

Optional:

mixer or immersion blender, cookie scoop, something other than a measuring cup to press down the cookies

Preheat the oven to 350°. Line two baking sheets with parchment paper and tear one more sheet of parchment paper off to cover cookies when pressing.
Mix flaxseed and water (let sit while mixing the rest of the ingredients)
Melt butter, let cool slightly
Mix pumpkin, vanilla, coconut sugar, butter and flax egg together.
Mix dry ingredients. Sift into wet mixture.
Let dough chill in the fridge for an hour.
Using a cooking scoop, place cookies 1-2” apart on the parchment lined cookie sheet.
Once your cookie sheet is full, place the extra sheet of parchment paper over the pan and gently press down each ball of dough. I recommend a 1 cup measuring cup, as long as the bottom is flat!
Once all cookies have been pressed, remove the top layer of parchment paper and place cookies in the oven for 8-10 minutes. If you would like chewy cookies, err toward 8 minutes.
Cookies are best eaten at room temperature, but can be stored in an airtight container in the refrigerator for 1-2 weeks or the freezer for 4-6 weeks. (Truly, I am not sure mine never last this long, so may not be entirely accurate! ☺)

Can add Lily’s chocolate, white chocolate, or butterscotch chips. May also add raisins or craisins. Enjoy!!