These cookies are a fall fav of mine.
I'm normally not a huge cookie person, but I do love me some pumpkin spice, so I tried making these one day out of boredom, and after perfecting the recipe, they must be shared.
It's a pretty simple recipe: the base is pretty much pumpkin puree, almond butter, maple syrup, and oats. But of course, you add the essential baking ingredients like salt and baking soda and always vanilla.
One of the things I like about healthy vegan baking is it is a lot more lenient. You can kind of eyeball everything, and you can always lick the spoon (although, let's be real, we all do that whether it's vegan or not). And ingredients can be somewhat interchangeable.
I always advocate for choosing a nut butter where the only ingredient is the nut itself. However, Whole Foods sells this pumpkin spice almond butter, and it's like fall candy on a spoon.* Life changing. So, if you manage to get your hands on it, it would really take your cookies to the next level. Or you can stick to using clean ingredients and just grab a one-ingredient nut butter. I like almond the best, but peanut works as well.
And sticking to the pumpkin spice trend, my favorite brand of vegan chocolate chips - Lily's - makes pumpkin spice chocolate chips, like could it get any more festive?
*EDITOR'S NOTE: After lots of googling and trying to remember the name of this pumpkin butter, I learned it's from Fix and Fogg, which you can find in Whole Foods. Last year, I found the delicacy they call "Pumpkin Pie Butter." However, after checking Whole Foods weekly, doing more research, and googling, I learned that it is only available for purchase on their website. A fall tragedy.