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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Delicious Pumpkin Cheesecake Cookies that are vegan, soft, and chewy, perfect for a fall treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups Almond Flour Substitute with all-purpose flour for gluten option
  • 1/2 cup Coconut Sugar Replace with brown sugar if desired
  • 1 teaspoon Baking Soda Ensure it's fresh
  • 1/2 cup Nut Butter (almond or peanut) Use sunflower seed butter for nut-free
  • 1 cup Vegan Chocolate Chips Dark chocolate chunks can also be used
  • 1/4 cup Plant-Based Milk Use unsweetened plant milk

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, coconut sugar, and baking soda.
  3. Stir in your choice of nut butter and plant-based milk until a cohesive dough forms.
  4. Gently fold in the vegan chocolate chips until evenly distributed.
  5. Scoop the dough onto the lined baking sheet, spacing cookies about 2 inches apart.
  6. Bake for 10 to 12 minutes until lightly golden; cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 5gCalcium: 5mgIron: 2mg

Notes

Chill the dough for 30 minutes for enhanced flavor. Store in an airtight container for best results.

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