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To make these vegan pumpkin spice latte cookies, gather the following items: - 1 cup canned pumpkin puree - 1/2 cup coconut sugar - 1/4 cup maple syrup - 1/2 cup almond butter (or any nut/seed butter) - 1 1/2 cups rolled oats - 1 cup whole wheat flour (or gluten-free flour) - 1/2 teaspoon baking soda - 2 teaspoons pumpkin pie spice - 1 teaspoon vanilla extract - 1/4 cup dairy-free chocolate chips (optional) - A pinch of salt These key ingredients create the rich flavor and texture in each cookie. If you have allergies or dietary needs, here are some great swaps: - Instead of almond butter, try sunflower seed butter for a nut-free option. - Use gluten-free flour if you are avoiding gluten. - Replace coconut sugar with brown sugar for a similar taste. - For a sugar-free option, use mashed bananas or unsweetened applesauce. These substitutions ensure everyone can enjoy these cookies. Choosing the right brands can enhance your baking. Here are my favorites: - Canned Pumpkin Puree: Libby’s is a reliable choice. - Coconut Sugar: Look for Wholesome! for a quality option. - Almond Butter: I love Justin’s or Artisana for rich flavor. - Gluten-Free Flour: Bob's Red Mill offers a great blend. - Dairy-Free Chocolate Chips: Enjoy Life is a fantastic brand. Using trusted brands helps guarantee the best taste and texture in your cookies. 1. Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup easy. 2. Mixing Wet Ingredients In a large bowl, add 1 cup of canned pumpkin puree, 1/2 cup of coconut sugar, and 1/4 cup of maple syrup. Whisk these together until smooth. Then, add 1/2 cup of almond butter and 1 teaspoon of vanilla extract to the mix. Stir well until everything is combined. This blend gives the cookies their rich flavor. 3. Combining Dry Ingredients In another bowl, mix 1 1/2 cups of rolled oats, 1 cup of whole wheat flour, 1/2 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and a pinch of salt. This dry mix adds texture and spice. Gradually add this dry mix to the wet ingredients, stirring until a dough forms. If you want, fold in 1/4 cup of dairy-free chocolate chips for extra sweetness. 1. Portioning the Dough Use a tablespoon to scoop out amounts of dough. Place them on the lined baking sheet, leaving space between each scoop. The cookies will spread a little while baking, so give them room to grow. 2. Shaping Cookies for Even Baking Flatten each dough scoop slightly with the back of a spoon or your fingers. This helps them bake evenly. Bake in the preheated oven for 12-15 minutes. You'll know they are done when the edges are golden and the centers feel slightly firm. Once you remove the cookies from the oven, let them cool on the baking sheet for 5 minutes. This helps them firm up. After that, transfer them to a wire rack to cool completely. For a fun touch, serve the cookies on a colorful plate. A sprinkle of extra pumpkin pie spice on top adds a nice finish. Pair them with your favorite vegan latte for the perfect cozy treat! Baking time and temperature are key for great cookies. I set my oven to 350°F (175°C). This heat helps the cookies rise and bake evenly. If your oven runs hot, check cookies at 10 minutes. They should be golden at the edges and firm in the middle. For a softer cookie, bake for 12 minutes. For chewier cookies, add a minute or two. Texture makes a cookie enjoyable. Use rolled oats for chewiness. They also help bind the dough. Almond butter adds moisture and richness. Too much flour makes cookies dry. If your dough feels crumbly, add a splash of plant milk. Flatten the cookies slightly before baking. This gives them a nice, even shape. Pumpkin pie spice brings warmth to these cookies. If you want more flavor, add a pinch of nutmeg or ginger. Chocolate chips can boost sweetness and flavor. Try mixing in nuts for crunch. A sprinkle of sea salt on top enhances the sweet taste. Serve these cookies with a vegan latte for a cozy treat! {{image_2}} To make gluten-free pumpkin spice latte cookies, swap whole wheat flour for gluten-free flour. You can find options like almond, coconut, or oat flour. Just make sure the flour is certified gluten-free. This keeps your cookies soft yet chewy, just like the original. You can add fun flavors to your cookies! Consider mixing in: - 1/4 cup chopped nuts (like walnuts or pecans) - 1/4 cup raisins or cranberries - A dash of espresso powder for a coffee kick These add-ins bring extra taste and texture. Play around to find your perfect combo! If you want to switch up the sweetness, you have options. You can use: - Agave nectar instead of maple syrup - Brown sugar for a deeper flavor Each sweetener brings its own taste. Adjust the amount based on your preference. Just keep the total sweetness balanced for the best cookie! To keep your vegan pumpkin spice latte cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of parchment paper between layers to prevent sticking. If stored properly, these cookies can last up to five days at room temperature. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can stay good for up to three months. When you're ready to enjoy them, just thaw at room temperature or warm them in the oven. For the best taste and texture, always store cookies away from heat and moisture. If you notice any cookies starting to dry out, add a slice of bread to the container. The bread will help keep them soft. Also, avoid storing cookies in the fridge. This can make them hard. By following these tips, you can enjoy your cookies at their best! Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin gives a nice flavor. Make sure to remove excess water. This helps keep your cookies from becoming too wet. You can store these cookies for about a week. Keep them in an airtight container. This keeps them soft and fresh. If you want them to last longer, you can freeze them. You can enjoy these cookies in many ways. Pair them with a warm beverage like tea or coffee. Crumble them over oatmeal or yogurt for a tasty breakfast. You can also share them with friends or take them to a party. Yes, you can. If you want a nut-free option, use sunflower seed butter or tahini. These will still give great taste and texture. Just make sure to check for allergies if you're sharing. In this blog post, we explored key ingredients and how to prepare tasty cookies. You learned about allergy-friendly substitutions, brand suggestions, and step-by-step baking instructions. We also covered handy tips for the best texture and flavor variations, like gluten-free options. Remember to store cookies properly to keep them fresh. Enjoy experimenting with these recipes, and don’t hesitate to modify them to fit your taste. Happy baking!

Vegan Pumpkin Spice Latte Cookies

Indulge in the flavors of fall with these Vegan Pumpkin Spice Latte Cookies! Made with wholesome ingredients like pumpkin puree, coconut sugar, and warm spices, these cookies are a delightful treat for any pumpkin lover. Perfectly soft and packed with flavor, they can easily be enjoyed with your favorite vegan latte. Don’t miss out on this cozy recipe that’s simple to make! Click through to discover how to whip up this delicious dessert today.
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup coconut sugar

1/4 cup maple syrup

1/2 cup almond butter (or any nut/seed butter)

1 1/2 cups rolled oats

1 cup whole wheat flour (or gluten-free flour)

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/4 cup dairy-free chocolate chips (optional)

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the pumpkin puree, coconut sugar, and maple syrup. Whisk until smooth and well incorporated.

      Add the almond butter and vanilla extract to the pumpkin mixture, stirring until fully combined.

        In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, pumpkin pie spice, and salt.

          Gradually incorporate the dry ingredients into the wet mixture, stirring until a dough forms. If desired, fold in the dairy-free chocolate chips for extra sweetness.

            Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly.

              Flatten each cookie slightly with the back of a spoon or your fingers for an even bake.

                Bake in the preheated oven for 12-15 minutes, until the edges are golden and the center is slightly firm.

                  Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 12 cookies

                      - Presentation Tips: Serve the cookies on a colorful plate with a sprinkle of extra pumpkin pie spice on top, and enjoy with a cup of your favorite vegan latte for a cozy treat!