Vegan & Gluten-Free Pumpkin Cookies

Vegan | Gluten-Free | Naturally Sweetened | Dairy-Free

It is always a joy to create easy vegan and gluten-free treats that are also incredibly tasty as these spiced-up pumpkin cookies! What makes them pop is a combination of the coconut flavour, pumkpin spices and the crunchiness of the seeds. The blended dates give a natural sweetness that rounds up the rich taste.

They are best served with a chai 😉
Be sure to make enough as they go away pretty fast!
Feel free to share with us your creation here or on instagram!

Ingredients (25 cookies)

  • 200g pumpkin
  • 150ml coconut oil
  • 250g gluten-free flour (I like to mix buckwheat flour, rice flour and oats 2:1:1)
  • 150g dates (or raisins)
  • Handful seeds of your choice (sunflower seeds, walnuts etc.)
  • 4 big spoons of linseeds (replace eggs as a binder)
  • 2 tsps baking powder
  • Spices: 1 tsp each of cinnamon, cardamom, cloves
  • 1-2cm freshly grated ginger
  • pinch of salt
  • Optional: coconut flakes

Instructions

  1. Cut the pumpkin in pieces and heat it up with the coconut oil in a small pot
  2. Chop the dates
  3. Add dates, linseeds, spices, ginger and salt to the pot and cook until the pumpkin is soft
  4. Take the pot from the stove and blend the ingredients with a hand blender into a smooth consistency. Let it cool down for a moment
  5. Roast the seeds in a pan
  6. In a big bowl mix the dry ingredients (flour, baking powder) together and then knead it with the pumpkin puree and the seeds into a smooth cookie dough.
  7. On a baking plate form little balls and press them into flat cookie shape
  8. Sprinkle some coconut flakes and seeds on top
  9. Bake the cookies for 10-15 min at 180°C.

Bom appetite!

Much Love, the Avidanja community

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