Pumpkin Crunch Cookies (with vegan option)
Prep Time
15 minutes
Prep Notes
These cookies are so good, you won't be able to stop snacking on them! They have a slightly cake-y consistency. The nuts and seeds give it a great crunch. If making these vegan, you can finish them in a dehydrator. They come out crisp and crunchy all the way through!
Cooking Time
20 minutes
Yields
3 dozen
Ingredients
1⁄2 cup pumpkin puree
1⁄4 cup melted coconut oil
1⁄4 cup honey (for a vegan option use maple syrup)
2 eggs (for a vegan option use flax or chia seed eggs, see note below)
1 Tbsp pumpkin pie spice
1⁄2 teaspoon sea salt
2 cups chopped nuts (I like a mix of almonds, walnuts, and sunflower seeds)
1⁄2 cup raw, shelled pumpkin seeds
1⁄2 cup dried cranberries (try to get ones without sugar added)
1⁄2 cup dark chocolate chips (optional)
Directions
- Preheat oven to 350° F. Line 2 cookie trays with parchment paper or silicone mats.
- In a small bowl, mix the pumpkin puree, coconut oil, eggs, honey (or maple syrup), sea salt, and pumpkin pie spice until well blended.
- Add the chopped nuts, pumpkin seeds, dried cranberries, and (optional) dark chocolate chips. Stir until well combined.
- Using a tablespoon, place onto a prepared cookie sheet. Pat down lightly to flatten if necessary.
- Bake for 20 minutes. Let cool for a few minutes before removing cookies from the tray.
- When cool, store in an air-tight container for 3-4 days, or place in refrigerator for longer storage.
Notes
Making a vegan flax egg:
ONE EGG: combine 1 Tbsp ground flaxseed with 3 Tbsp warm water. (Optional: add 1/8 tsp baking powder.) Mix well and let sit until the mixture has thickened.
FOR RECIPE: Make 2 flax eggs by doubling the above amounts and add instead of the regular eggs. I like to add an additional 1 Tbsp of flaxseed for this recipe for a total of 3 Tbsp flax/ 6 Tbsp water.
NOTE: Cookies made this way take longer to harden. You may wish to turn the oven temp down to 300°F and bake for 35-40 minutes. Check that cookies aren't burning. Bake longer if necessary. (I haven't done this. What I like to do is bake cookies for the 20 minutes and then transfer them to a dehydrator at a high setting - 135°F - for 2 or more hours.)
Credit
Evey Schweig, as adapted from Primally Inspired.
