Pumpkin Spiced Vegan Cookies

These cookies with cacao chunks are the perfect treat for cold autumnal evenings. They’re super easy to make and they’re so incredibly delicious!

Ingredients

• 1/2 Large Pumpkin

• 1-Tablespoon of Flaxseeds

• 1/2-Cup Coconut Sugar

• 1-Cup Flour

• 1-Teaspoon Baking Powder

• 1/2-Teaspoon Baking Soda

• 1-Teaspoon of Vanilla Extract

• 2-Tablespoons Oil

• 1-Cup Plant-Based Milk of Choice

• 3/4-Cup Cacao Buttons

• 1/2-Cup Pumpkin Seeds

Method

• Slice your pumpkin into small chunks and boil in a pan of water until soft

• In a bowl add your flaxseeds and 100ml of water. Stir and leave to soak for 10minutes to make your Flaxseed Egg.

• In another large bowl, combine all remaining ingredients and stir with a wooden spoon.

• Once your pumpkin chunks are soft, blend into a purée and add in your bowl of ingredients and mix along with your flaxseed egg.

• Line a baking tray with baking paper. Using a spoon, make either 12 normal sized cookies or 6 jumbo cookies.

• Bake in the oven at 175c for 10-12 minutes.

Once out the oven your cookies are ready to enjoy!