Our DIY pumpkin butter is simple and delicious, but store-bought will work, too! Or, for an extra special treat, sprinkle bits of cookie over vegan ice cream. You can also subscribe without commenting. Could you substitute the brown sugar for something else? Nov 14, 2020 - Explore judy Anderson's board "vegan cookies" on Pinterest. My question is quite irrelevant to those chocolate chip cookies even tho I’m sure they are delicious, I just wanted to ask what happened to the blogger resources page where John was explaining how to customize the Foodie Pro theme? Thanks for sharing, Tamar! So I refereed back to the recipe and saw that it says use a BLEND of oat flour, coconut flour, and the nuts. Good luck! and how much? The base for these cookies is a combination of almond flour, oats, and shredded coconut, which makes them more wholesome to fend off a sugar crash. See more ideas about vegan desserts, vegan cookies, vegan sweets. Used almond milk instead of aquafaba and still turned out perfect :). Remove from oven and let cool on the pan for 5 minutes. Hope that helps! It whips up like aquafaba! In fact, I’ve used that more than from chickpeas because we eat more of those. It whips up beautifully and helps hold the cookies together. Thanks. But it might work. Oct 18, 2014 - Perfect, tender vegan pumpkin sugar cookies topped with pumpkin-spiced buttercream! Would appreciate any helpful comments. Thank you! Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 1/2 cup pumpkin puree 1 cup almond milk (or sub buttermilk and omit lemon juice) 1 Tbsp lemon juice 1/2 cup brown sugar 2 Tbsp olive or avocado oil 1 tsp vanilla extract 1 … Amazing! Thank you again! Could I sub brown sugar for stevia/monkfruit sugar? Oct 20, 2020 - Explore Minimalist Baker's board "yummy eats", followed by 274734 people on Pinterest. Next time, would you mind leaving a rating with your review? See more ideas about recipes, vegan desserts, baker recipes. I followed the recipe exactly as is, using all same ingredients. They turned out beautifully and transcendentally delicious. Loosely cover and let chill in the refrigerator for 30 minutes. The more they cooled the better they were! In a medium bowl, whisk together the pumpkin, sugar, coconut oil and vanilla. It’s magic! ), https://minimalistbaker.com/guide-to-gluten-free-flours/. I have, however, heard that black beans aren’t a great option. You will not be subscribed to our newsletter list. Add the pumpkin … We’re so glad to hear they were a winner! Wondering if the dough just got a little dry. They will firm up the longer they cool (they can be a bit tender right out of the oven). Would it work with whipping things like coconut milk, fluffy frostings, vegan mayo? I made these cookies using coconut sugar instead of brown and peanut butter instead of coconut oil and they were amazing! I have a few bags of it stored in the freezer but I have no idea how long I should be keeping them for… And will the texture be the same if it was frozen and thawed? Can I substitute Arrow root for Potato starch? Hi Jae, we haven’t tried that, but it might work! To me, they do have strong coconut flavor. LOL. xo. When guests are on their way over, nothing serves to impress like mini … Bronwyn. You can use the photos/video for reference on texture. These are perfect on a cold, rainy day. If not, what else could I use…? Loved and have followed your blog for a long time. Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. Bookmarking these to make again! So adjust your dough as needed! Loved these! I always make these when I got to a monthly get together and I can’t remember all the details – measurements- and my friends will be so disappointed if I don’t bring them. Today, I didn’t have chocolate chips so I added 1 tbsp poppy seeds and used a scant 1/2 tsp almond extract in place of the vanilla. Can I substitute oat flour for almond flour? I don’t do dairy and I don’t really like to use dairy substitutes or consume oil! I suggest you make a double batch! If too wet, add a bit more almond flour or meal. Yep — these are AH-MAZ-ING! Thanks for another great recipe! Can I have a measurement on that? But by day two, they’ll be more tender and pillowy (and the flavor gets even better!). So glad to hear it! , Such a lovely gift, Jan! Advertisement Step 2 They come out perfect every time! Followed the recipe exactly. I’m wondering if I could use whole wheat flour instead of almond flour in this recipe. Frosted Vegan Pumpkin Cookies No dairy products were used in the making of these cookies. Thank you! So, pumpkin cookies are even more of a challenge because they’re generally more dense in texture, meaning there’s less room for error. Great recipe, Thanks so much for the lovely review, Kassie. i was so afraid to do it but i did and it came out real good. But perhaps 1 large or 2 small eggs? Is kind of a fun twist. Thanks so much! ❤️, We’re so glad you enjoyed them, Michelle! Any tips as to how to substitute the rolled oats? Kinda worked but in the end the cookies taste more mealy/ floury. I try it everytime and i just don’t get it the way you do.. so i sometimes just stir it around softly 1-2 times.. Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, … if so would I need to include water when mixing? First time I made them I replaced the gf blend with the flour which worked perfectly and the 2nd time I made them all almond flour and added chia seeds – still delicious but slightly more dense and took a lot longer to cook. I didn’t have enough coconut oil so I melted down some peanut butter instead and that worked out great. Who knew?! They are the best gluten free chocolate chip cookies I’ve made, vegan or not. I made a batch everyday for 4 days over the holidays and people DEVOURED them! Tender, wholesome pumpkin cookies studded with rolled oats and vegan chocolate chips. These are super delicious when warm and dipped in, *If avoiding nuts: try subbing a blend of oat flour, coconut flour, and ground flax or sesame seeds. To celebrate, I’m sharing with you one of my … It’s super helpful for us and other readers! https://bakerbynature.com/vegan-pumpkin-chocolate-chip-cookies This is my second time making these and I love them. I just made these cookies and they are just the best chocolate chip cookies I’ve ever made! I love how these use almond flour!! A perfect little tea cookie. Thanks so much for the lovely review and for sharing your modification! 3 of 21. xo. Add more dry ingredients to compensate if needed. Thanks so much for sharing! Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough. Hi, if not vegan, maybe 1 large or 2 small eggs? Thanks for sharing! I made these cookies 2 weeks ago and I am making them again today. The result was a dream! They were perfectly crispy on the outside and slightly chewy on the inside. Thank you for this gem! If your cookies come out dry and are not browning like they should, you’ve likely added too much flour. I love it! I’m #ADDICTED. Set aside. Sure – you can sub the aquafaba with the same amount of egg whites. How long can I store it in the freezer for? We haven’t tried it, but we don’t see why not! :) Thanks so much. But if you were going to try, nut butter would be the way to go. Hi, I was excited to make this recipe… this will be the first time using aquafaba in baking. Preheat oven to 350ºF. Crisp but soft on the inside, perfectly sweet and chocolatey. Check out this tutorial! When you click on it it just nowhere to be found (404 error). Is there an option to make these with regular GF flour? Also, love the pumpkin butter recipe. Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. The only sub I know of is egg whites (which isn’t vegan friendly, of course, but should work as an alternative). Just made these for dessert and they are delicious!! The mix was still too crumbly so I finally added in water. They are crispy on the edges and have a nice chewy middle. Only change was that I don’t have a cookie scoop, so I ended up with 11 slightly larger cookies, which I baked for an extra two minutes at a very slightly lower temperature. I used half coconut sugar and half organic cane sugar, used Bob’s 1:1 flour, and used aquafaba that had been frozen before whipping. Perhaps more oil or aquafaba next time? We’d suggest starting with less as it may be more absorbent. Whoop! Be careful not to burn (especially on the bottoms) — they bake quickly toward the end. Adding the vanilla and oil to the aquafaba completely killed the peaks and turned it back to liquid. Oh, and I used your pumpkin butter that I made recently! Maybe it’s time to try a new brand of chickpeas? OMGeeeeee can’t wait to try this recipe! Loved my batch of crispy crunchy and chewy cookies. I decided to use an egg instead of the aquafaba. Can we use regular flour in place of gluten free flour? If you give it a try, we would love to hear how it goes! Wish I had doubled the recipe & made more but I will make again very soon! (I’m vegan but I’m unfortunately allergic to all legumes except for lentils, soy and peanuts). Made these as instructed and they are delicious!! Hi! My first time making and using almond meal! The page appears to be available now! If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). Question for you: I love and use your GF Flour Blend often. Will definitely make again. I didn’t have any almond flour so I subbed for coconut flour like you mentioned in the notes. If you can eat eggs you could try subbing the aquafaba with 1 small chicken egg. These ROCK. I just love this site. Mix water and ground flax seed together in a bowl, … We’re so glad you enjoy it, Susannah! I made these and they were delicious. We’re so glad you enjoyed them! I was thinking of using this recipe with the vegan butter without the 1/4 salt. Let us know if you give that a try! You should have a firm, semi-tacky dough (see photo). 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