{"id":19616,"date":"2016-11-02T05:00:07","date_gmt":"2016-11-02T11:00:07","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=19616"},"modified":"2021-04-27T12:28:33","modified_gmt":"2021-04-27T18:28:33","slug":"vegan-gluten-free-pumpkin-spice-cookies","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-gluten-free-pumpkin-spice-cookies\/","title":{"rendered":"Vegan Gluten Free Pumpkin Spice Cookies"},"content":{"rendered":"

These vegan gluten free pumpkin spice cookies are soft and chewy with a smooth kick of warming spices. They strike a lovely harmony of sweet and spiced, being neither too much of one or the other. Like molasses cookies, they have an almost bendable texture yet are also incredibly soft, tender, and even a bit puffy, too.<\/em><\/strong><\/p>\n

\"Vegan<\/a><\/p>\n

Is it too late for one last pumpkin recipe? I know we should be moving on to holiday things\u2014like cranberries, sweet potatoes, and stuffing\u2014but I couldn't help but squeeze in one last nod to the pumpkin.<\/p>\n

These pumpkin spice cookies are soft and chewy with a smooth kick of warming spices. They strike a\u00a0lovely harmony of\u00a0sweet and spiced, being neither too much of one or the other. Their texture reminds me of molasses cookies in that they're\u00a0almost<\/em> bendable. Yet they're also incredibly soft, tender, and even a bit puffy, too.<\/p>\n

\"Vegan<\/a><\/p>\n

To make them, you'll start by beating together a mix of coconut sugar, pur\u00e9ed pumpkin, coconut oil, brown rice syrup, and vanilla. The brown rice syrup helps bind the cookies together and\u00a0gives them their desirable, molasses-cookie-esque chew. Then, you'll whisk together oat flour, baking powder, baking soda, sea salt, and all those enticing pumpkin spices. Add the dry ingredients to the wet and beat until\u00a0just incorporated.<\/p>\n

Chill the mixture in the freezer for a quick 20 minutes, then scoop out mounds of the dough, drop on lined baking pans, and bake for 12 to 16 minutes.<\/p>\n

\"Vegan<\/p>\n

Allow the cookies to cool on the pan for about 10 minutes before you attempt to move them anywhere else (be it your mouth or a cooling rack), or you'll be left to contend with cookie fatalities.\u00a0Although I don't bother crying over spilled milk, all rational judgment dissipates in the presence of a cookie fatality.\u00a0Exhibit A<\/a>.<\/p>\n

Read through Exhibit A and there'll be no need for an\u00a0Exhibit B.<\/p>\n

Bottom line, please, let those cookies cool. Then, pile 'em high, pour yourself some almond milk, and enjoy. xo<\/p>\n

\"Vegan<\/a><\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

VEGAN GLUTEN-FREE PUMPKIN SPICE COOKIES<\/h2>\n
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These vegan and gluten-free pumpkin spice cookies are soft and chewy with a smooth kick of warming spices. They strike a lovely harmony of sweet and spiced, being neither too much of one or the other. Like molasses cookies, they have an almost bendable texture yet are also incredibly soft, tender, and even a bit puffy, too.<\/span><\/div>\n
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<\/g><\/svg><\/span> Course <\/span>Cookies, Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, Vegan<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>47 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>14<\/span> to 16 cookies<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>