Before you start the baking process, set your oven to 350°.
Place a sieve on a large bowl
Sieve the dry ingredients in a bowl and set aside
In a separate bowl, add melted vegan butter and demerara sugar.
Whisk together until it's blended
Add molasses and continue to blend until the molasses has mixed with the mixture
Add the flour mixture slowly and blend everything together until you have a doughy texture.
Make small cookie balls
Roll the balls in vegan confectioners sugar and transfer to a baking tray.
Continue until you have used up all the dough
Using the back of a spoon, gently press down on the dough ball to flatten them slightly
Video
Notes
- Nutrition information is approximate- Do you not over kneed the ingredients- This batch will yield about 25 cookiesTips for baking these pumpkin spice cookies
Use partially melted vegan butter to mix with the sugar. It will make the dough softer.
For this recipe, I made my own pumpkin pie spice because it tastes much better. If you can, make your own too.
Don't skip the vegan chocolate protein powder. It adds a chocolate flavor to the cookies and a more delicious way to get your protein for the day.
You can bake these cookies and refrigerate them for future use. For this recipe, I recommend freezing the cookies, not the cookie dough.
I used demerara sugar for this recipe because it's the best vegan sugar for baking. You can also use turbinado or organic vegan sugars. If you need a guide on vegan ingredients, check out my what vegans don't eat post.
When mixing the dough, be sure not to over mix or kneed too much. The dough needs to remain a little crumbly to get those beautiful cracks on top of the cookie
Nutrition
Calories: 482kcal
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