Whether you need a new cookie recipe for a company potluck or cookie swap with your friends, these pumpkin eggnog cookies are the way to go. Don't worry--unlike traditional eggnog recipes, these baked treats don't contain any eggs or dairy. Instead, they're infused with the spices characteristic of this holiday beverage, with the addition of pumpkin for some added flavor (and nutrients!).
To be honest, this recipe came about when I needed to use up some extra pumpkin in my refrigerator. Maybe it's just me, but that extra half ends up in the trash more often than I'd like to admit. Many people use pumpkin, banana, or applesauce in recipes to replace some of the oil in baked goods, but since I don't have a problem with oil when it's used moderately, I like to use these ingredients for flavor rather than as substitutes. That said, these cookies are definitely on the low-fat end of the spectrum if that's your thing.
Finally, I didn't have any chocolate chips on hand, so I decided to use cacao nibs instead. Cacao is an acquired taste, so if you're not a fan of it, feel free to used chocolate chips instead. I hope you enjoy these cookies with friends and family this holiday season!
YIELDS
7-9 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups spelt or whole wheat pasty flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 1 tablespoon flax seed meal
- 3 tablespoons warm water
- 1/4 cup cacao nibs or chocolate chips
Directions
1. Preheat oven to 350°F and lightly coat a baking sheet with oil.
2. Stir together flax seed meal and water in a small bowl. Set aside.
3. In a large mixing bowl, mix together flour, baking powder, nutmeg, and salt. Set aside.
4. In a medium mixing bowl, whisk together pumpkin, sugar, coconut oil, vanilla, milk, and flax-water mixture.
5. Add the wet ingredients to the dry and mix until just incorporated. Add additional milk (by the tablespoon) if the mixture appears dry. If using, fold in cacao nibs or chocolate chips until evenly incorporated.
6. Scoop the cookie dough onto the baking sheet with a tablespoon.
7. Bake for 12-15 minutes or until cookies start to brown on the bottom.
2. Stir together flax seed meal and water in a small bowl. Set aside.
3. In a large mixing bowl, mix together flour, baking powder, nutmeg, and salt. Set aside.
4. In a medium mixing bowl, whisk together pumpkin, sugar, coconut oil, vanilla, milk, and flax-water mixture.
5. Add the wet ingredients to the dry and mix until just incorporated. Add additional milk (by the tablespoon) if the mixture appears dry. If using, fold in cacao nibs or chocolate chips until evenly incorporated.
6. Scoop the cookie dough onto the baking sheet with a tablespoon.
7. Bake for 12-15 minutes or until cookies start to brown on the bottom.
Also by Molly: Warm Golden Vegan Turmeric Milk
Related: Healthy Banana Chocolate Chip Cookies
Raw Vegan Chocolate Almond Cookies
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Photos: Molly Lansdowne
