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- 1 cup canned pumpkin puree - 1/2 cup coconut sugar - 1/4 cup pure maple syrup - 1/2 cup almond butter (or any preferred nut/seed butter) - 1 1/2 cups rolled oats - 1 cup whole wheat flour (or gluten-free flour if desired) - 1/2 teaspoon baking soda - 2 teaspoons pumpkin pie spice - 1 teaspoon vanilla extract - 1/4 cup dairy-free chocolate chips (optional but recommended) - A pinch of salt If you need substitutes, here are some great options: - Use brown sugar instead of coconut sugar for a richer taste. - Swap maple syrup with agave nectar for a different sweetness. - Any nut or seed butter works well, like peanut or sunflower seed butter. - For a gluten-free option, use almond flour or a store-bought blend. - You can skip chocolate chips or use carob chips for a different flavor. - Pumpkin puree gives moisture and a rich pumpkin flavor. - Coconut sugar adds sweetness with a hint of caramel. - Maple syrup enhances flavors and keeps cookies soft. - Almond butter helps bind the cookies and adds creaminess. - Rolled oats provide texture and a hearty bite. - Whole wheat flour adds fiber and depth to the cookie. - Baking soda helps cookies rise for a nice texture. - Pumpkin pie spice brings warmth and fall flavors. - Vanilla extract adds a lovely aroma and taste. - Dairy-free chocolate chips add a touch of sweetness and richness. - Salt balances all the flavors, making them pop. To make these cookies, start by gathering all your ingredients. You will need canned pumpkin puree, coconut sugar, maple syrup, almond butter, rolled oats, whole wheat flour, baking soda, pumpkin pie spice, vanilla extract, dairy-free chocolate chips, and a pinch of salt. 1. Preheat your oven to 350°F (175°C). This temperature is key for baking. 2. Line a baking sheet with parchment paper to keep the cookies from sticking. 3. In a large bowl, mix together the canned pumpkin puree, coconut sugar, and maple syrup. Whisk until smooth. 4. Add almond butter and vanilla extract to the pumpkin mix. Stir until creamy and well combined. 5. In another bowl, whisk together rolled oats, whole wheat flour, baking soda, pumpkin pie spice, and salt. This step helps to blend the dry ingredients. 6. Gently mix the dry ingredients into the wet mixture. Stir until you have a thick dough. 7. If you want, fold in dairy-free chocolate chips for added sweetness. Now it's time to bake! 1. Scoop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart. 2. Flatten each cookie a bit with a spoon. This helps them bake evenly. 3. Bake in the preheated oven for 12-15 minutes. Keep an eye on them! 4. Look for golden edges and a slightly firm center to know they are done. Once your cookies are baked, let’s cool them down. 1. Take the baking sheet out of the oven and let the cookies cool for about 5 minutes. 2. Then, move the cookies to a wire rack. This allows air to flow and helps them set properly. 3. Wait until they are completely cool before enjoying. This step makes sure they have the right texture. These vegan pumpkin spice latte cookies are a treat you won't want to miss! To get a great texture, use almond butter. It gives the cookies a nice creaminess. Be careful not to overmix when you add the dry ingredients. Mix just until you see no dry flour. This keeps your cookies soft and chewy. Flatten the dough a bit before baking. This helps them spread evenly. To boost flavor, try extra spices. A dash of cinnamon or nutmeg adds warmth. You can also add mix-ins like walnuts or pecans for crunch. Dairy-free chocolate chips are a tasty option too. These add sweetness and richness. Experiment with different flavors to find your favorites. Avoid using too much flour. This can make your cookies dry and hard. Also, don’t skip the baking soda; it helps them rise. Always preheat your oven. Baking in a cold oven can lead to uneven cookies. Lastly, let them cool on a wire rack. This keeps them from getting soggy. {{image_4}} You can make these cookies gluten-free. Just swap the whole wheat flour with gluten-free flour. A mix of almond flour and coconut flour works well. This keeps the cookie soft and tasty. Make sure to check the flour package for any gluten warnings. If you need a nut-free version, use sunflower seed butter instead of almond butter. It has a nice flavor and works great. You can also replace almond butter with pumpkin seed butter. Both options keep your cookies creamy without nuts. You can mix in fun flavors to these cookies. Try adding chopped dried cranberries for a tart taste. You can also fold in walnuts or pecans for crunch. For a spicy kick, add a pinch of cayenne pepper. These small changes can make the cookies unique and exciting each time you bake! To keep your cookies fresh, store them in an airtight container. This will prevent them from drying out. Place a piece of parchment paper between layers if stacking them. This helps keep their shape intact. You can also wrap each cookie in plastic wrap for extra protection. Always store the cookies in a cool, dry place, away from direct sunlight. When stored properly, these cookies will stay fresh for about one week. After one week, they might lose their softness. If you want to enjoy them longer, consider freezing them. To freeze your cookies, first let them cool completely. Then, place them on a baking sheet in a single layer. Freeze them for about an hour until firm. Once frozen, transfer the cookies to a freezer-safe bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. When you're ready to enjoy, thaw them at room temperature or warm them in the oven. Yes, you can use other sweeteners. Try brown sugar or agave syrup. Both can work well. They will change the taste slightly but will still be great. Absolutely! These cookies are safe and tasty for kids. They contain wholesome ingredients and have no dairy or eggs. Kids will love the pumpkin spice flavor! Pair these cookies with a warm vegan latte. The flavors blend perfectly. You can also enjoy them with almond milk or a hot cup of tea. For added fun, serve with a scoop of vegan ice cream. Look for golden edges and a slightly firm center. The cookies should not be too soft. A light touch should leave a slight impression but not sink in. If they look golden and feel set, they are done! Vegan pumpkin spice latte cookies are easy and fun to make. We covered key ingredients, preparation steps, and tips for the best results. Remember to experiment with flavors and variations for a unique twist. Proper storage keeps your cookies fresh longer. Enjoy these treats with coffee or tea for a delightful pairing. With these insights, you’ll bake cookies that everyone loves. Happy baking!

Vegan Pumpkin Spice Latte Cookies

Indulge in the fall flavors with these Vegan Pumpkin Spice Latte Cookies! Combining canned pumpkin, coconut sugar, and warm spices, these cookies are easy to make and a delicious treat for any occasion. With a quick prep time of just 15 minutes, you can enjoy a cozy snack in no time. Click through to discover the full recipe and make this seasonal delight that pairs perfectly with your favorite coffee!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup coconut sugar

1/4 cup pure maple syrup

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

1 1/2 cups rolled oats

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

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

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

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.

    In a large mixing bowl, combine the canned pumpkin puree, coconut sugar, and maple syrup. Whisk these ingredients together until the mixture is smooth and all elements are well blended.

      Next, add the almond butter and vanilla extract to the pumpkin mixture. Stir well until it is fully incorporated, ensuring a creamy consistency.

        In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, pumpkin pie spice, and a pinch of salt. This will evenly distribute the dry ingredients, enhancing the flavor profile.

          Gradually mix the dry ingredients into the wet pumpkin mixture. Stir gently until a thick dough forms. If you like a little extra sweetness, fold in the dairy-free chocolate chips.

            Using a tablespoon, scoop rounded amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly while baking.

              Flatten each cookie slightly with the back of a spoon or your fingers to ensure even baking throughout.

                Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are golden brown and the center feels slightly firm to the touch.

                  Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the cookies to set properly.

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

                      - Presentation Tips: Arrange the cookies on a vibrant plate and sprinkle a touch of extra pumpkin pie spice over the top for a festive touch. Pair them with a steaming cup of your favorite vegan latte to create a warming and delightful experience perfect for the fall season!