Pumpkin Pecan Cookies
Servings: 24 cookies
Print Recipe
Ingredients
- 1 cup All Purpose flour
- 1 cup Spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1 cup unsalted vegan butter softened at room temperature
- 1 cup coconut sugar packed
- 1 chia egg 1 tablespoon chia seeds in 3 tablespoons water, soaked for 15 minutes
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 1 teaspoon grated orange zest
- 1 cup pecans chopped
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking powder, baking soda, and pumpkin spice. Set aside.
- With an electric or stand mixer, beat butter for 30 seconds. Then add coconut sugar, beating until fluffy. Scrape down the sides of the bowl and mix again.
- Add the chia egg and stir until combined. Add vanilla, pumpkin and orange zest to the mixture. Beat well, stopping to scrape down sides of bowl as necessary.
- Add butter ingredients to the flour mixture and mix until just combined. Mix in the pecans and cranberries.
- Drop by heaping 1 1/5 tablespoon onto a parchment-lined baking sheet, two inches apart. Bake about 7 minutes.
- Remove from oven and turn pan. Flatten cookies slightly with the bottom of a glass. Scoot cookies with a 3 1/2 inch biscuit cutter. Return to oven for another 7-9 minutes until tops are set to the touch.
- Remove cookies and let them cool on a baking rack. They will be soft when removed and will harden slightly as they cool.
- Enjoy cookies immediately or store refrigerated. They can also be frozen.