These soft and warmly spiced vegan cookies make a perfect healthy snack or dessert with no refined sugar!
Author: Jeanie and Lulu's Kitchen
, cooked, mashed
Pumpkin Pie Spice
Preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with silicone mats.
Tahini (3/4 cup)
Sweet Potato (1)
Maple Syrup (1/2 cup)
Ground Cinnamon (1/2 Tbsp)
Pumpkin Pie Spice (1 tsp)
Ground Nutmeg (1/2 tsp)
Vanilla Extract (1 tsp)
together in a large mixing bowl. It will stick to the whisk a bit so use a spoon to scrape it back off.
Then switch to a spatula and fold in the
All-Purpose Flour (1 cup)
Baking Powder (1/2 Tbsp)
just until it disappears and you have a dough. It will be slightly crumbly, so use your clean hands to bring it together into a soft, smooth ball of dough.
Use a 1.5-inch cookie scoop to scoop perfect little mounds of the dough onto the lined sheets, with 12 on each sheet. Press each one down with a fork both vertically and horizontally to flatten them out and make those classic cross marks.
Bake them for about 10 minutes, until golden and slightly crisp around the edges.
Let them cool, then store them in an airtight container to enjoy as you want them! They'll keep for days.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.