Eggless Pumpkin Cookies with Quinoa Flour | Vegan Pumpkin Cookies
Delicious Vegan Pumpkin Cookies with pumpkin puree and quinoa flour. Perfect seasonal cookies loaded with the goodness of oats and spices.
Servings: 16 yields
Calories: 84kcal
Ingredients
- ¾ cup Quinoa Flour
- ½ cup Regular Oats
- ½ cup Cane Sugar
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- ¼ cup Maple Syrup
- ½ cup Pumpkin Puree
- 1 tsp Vanilla Extract
- 1.5 tbsp Oil I used the Mazola corn oil
Instructions
- Preheat oven to 350 degrees F and grease a cookie sheet or cover it with parchment paper/aluminum foil.
- In a bowl combine flour, oats, sugar, baking powder, salt, and spices (ground cinnamon, ground nutmeg, ground ginger) and mix well.
- In a separate bowl, combine all the wet ingredients maple syrup, pumpkin, and vanilla, oil and mix well.
- Add wet ingredients to dry ingredients, and mix them well.
- Using a cookie scooper, place approx 1 tbsp of the dough onto baking sheet.
- Then flatten them slightly.
- Bake 10-12 minutes, or until edges begin to turn golden brown.
- Allow it cool a bit and transfer it to a wire rack.
- Let it cool completely before storing them.
Notes
- As mentioned above, the original recipe calls for wheat flour. So you can use wheat flour or quinoa flour. I have always tried this combo only with quinoa flour.
- I did not include any nuts or chocolate chips. You can use them.
- Instead of ground cinnamon, nutmeg and ginger, you can use 1 tbsp (adjust according to your preference) of pumpkin spice.
Nutrition
Calories: 84kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 39mg | Potassium: 52mg | Fiber: 0g | Sugar: 9g | Vitamin A: 1190IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg