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Pumpkin Cookies

Tis the season for pumpkin everything! Starting off with these fluffy, melt-in-your-mouth pumpkin cookies. Made with walnut pulp from your Almond Cow !
  • Prep time: 15 min
  • Cooking time: 7 - 10 min min
  • Servings: 20
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Instructions

Add vegan butter, pumpkin puree, coconut sugar, and vanilla extract to a mixing bowl. Mix. In a separate bowl, add arrowroot, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and flour. Mix. Add dry ingredients into wet ingredients, then add the walnut pulp, and mix. Stir in chocolate chunks. Refrigerate for at least 30 minutes, covered. Bake on 350F for 7-10 minutes, or until golden.

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Ingredients

½ cup vegan butter, softened ¼ cup pumpkin puree ¾ cup coconut sugar 2 tsp vanilla extract 1 tbsp arrowroot ½ tsp baking soda ½ tsp salt 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves 1 tsp ground nutmeg 1 ¼ cup flour ¼ cup walnut pulp, dried* (from walnut milk) 1 cup chocolate chunks

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