If you don’t mind, I’d like to tell you a little story about the time I showed Betty Crocker how it was done with these…😂

➡️ FALL RECIPES • VEGAN PUMPKIN ALMOND FLOUR • LOW SUGAR COOKIES FOR THE WIN! 🎃

Last weekend, I played around with a lot of test recipes and these were by far my favorite cookies (of all three batches). I learned a lot about using almond flour and it will now become one of my favorite baking adds.

🎃 Ingredients:

  • SERVINGS | 24 cookies
  • PREP | 15 MINUTES
  • COOK | 12-15 MINUTES
  • TOTAL TIME | ~30 MINUTES

🎃 Here are the deets for this recipe…

🍁 For the cookies:

  • 1/4 cup Brown sugar (@simpletruth4u)
  • 1/2 cup Monkfruit sugar (@lakanto)
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoons Pumpkin spice
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 2 1/2 cups almond flour (@bobsredmill)
  • 1/2 teaspoon Vanilla extract (@simpletruth4u)
  • 1 Tablespoon aquafaba
  • 4 Tablespoons Coconut oil (@simpletruth4u)
  • 1/2 cup + 2 Tablespoon pumpkin purée (@libbyspumpkin)

🍁 For the buttercream frosting:

  • 2 sticks vegan butter, room temperature
  • 3 cups confectioners (powdered) sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons plant-based milk

Directions:

  • Preheat your oven to 350° Fahrenheit and lightly grease two cookie pans.

  • Combine all dry ingredients (in a medium bowl, whisk well):
    • 1/4 cup Brown sugar (@simpletruth4u)
    • 1/2 cup Monkfruit sugar (@lakanto)
    • 1/4 teaspoon Salt
    • 1 1/2 teaspoons Pumpkin spice
    • 1/2 teaspoon Baking soda
    • 1/2 teaspoon Baking powder
    • 2 1/2 cups almond flour (@bobsredmill)

  • Combine all wet ingredients (mix well – should be creamy when you’re done mixing).
    • 1/2 teaspoon Vanilla extract (@simpletruth4u)
    • 1 Tablespoon aquafaba
    • 4 Tablespoons Coconut oil (@simpletruth4u)
    • 1/2 cup + 2 Tablespoon pumpkin purée (@libbyspumpkin)

  • Then form into balls using a cookie scoop or spoon (about 1 TB) and press down onto greased pans. This recipe will make about 24 cookies, so you will want to grease two cookie pans.

  • Bake cookies in the oven at 350 degrees Fahrenheit for 12-15 minutes. The cookies will be lightly golden around the edges.

  • Remove from the oven and leave on the cookie pan for 10 minutes to cool down. Once cool, transfer to a wire rack to cool completely. I recommend leaving them on the cookie rack to cool over night which will solidify them (and stop them from crumbling), since they are made with almond flour and it takes a bit of time to set.

  • The next day or once completely cooled (about four hours) create your buttercream frosting. You can use regular confectioners sugar or a sugar free confectioners sugar.
    • Sift your sugar through a small sieve
    • Beat your vegan butter (2 sticks), until smooth
    • Add (1) cup of confectioner’s sugar, slowly, to the vegan butter and beat with a hand or stand mixer until incorporated
    • Mix in 1 Tablespoon of plantbased milk
    • Add the remaining sugar (2 cups), slowly, and beat until well combined and add any additional plantmilk one Tablespoon at a time + your 1 teaspoon of vanilla extract. Mix well.

  • Pull the cookies together — add frosting to an icing back or use a spatula to ice the cookies and sprinkle a pinch of pumpkin spice on each cookie. Serve.

We eat these cookies so fast, so I’m not sure how long they stay fresh. But we did keep them in the fridge for about ~6 days and they were still delicious after that span of time. According to the USDA, fresh cookies can be stored at room temp. for two to three weeks or two months in the refrigerator.

Did you try the recipe? Tell me in the comments how you enjoyed it, or pop over to my Instagram to share your feedback. 🙂

🍁🍂Happy Friday and Happy Halloween!