Vegan Kabocha Cookies
This is a super quick recipe to satisfy your midnight cravings or afternoon snack time – it’s also healthy, clean and delicious! The maple syrup and coconut oil keep the cookies surprisingly chewy.
Servings
16
Prep Time:
10 min.
Bake for:
10 min.
Good For:
Snacks
Introduction
Vegan Kabocha Cookies
It’s September and mentally I’m ready for autumn (even though it’s still blazing outside)! Kabocha (Japanese pumpkin) is one of my favorite ingredients during this season as it’s so sweet, healthy and adds a delicious creamy texture to desserts, soups and more!
These chewy gluten-free “pumpkin spice” cookies are best refrigerated to maintain its shape. Enjoy with a cup of tea and a good book!
Ingredients
- Blanched almond flour, 2 cups
- Baking powder, 1 & 1/2 tsp.
- Cinnamon, 1/2 tsp.
- Nutmeg, 1/4 tsp.
- Salt, 1/4 tsp.
- Pureed kabocha, 1 cup
- Maple syrup, 1/4 cup
- Coconut oil, melted, 1/4 cup
- Apple vinegar, 1/2 tsp.
Microwave kabocha for 6 minutes at 800W until soft.
Puree in a blender until smooth and creamy.
Preheat your oven to 180C.
Mix dry ingredients first then add the wet ingredients. Note that due to the kabocha, this recipe is going to be pretty chewy and soft! Add more almond flour if your dough is too “wet.”
Roll the dough into little balls and place on cookie sheet.
After placing the cookies on your baking sheet, you’ll have to flatten them as they won’t rise or change shape.
Bake for 10 minutes then cool at room temperature. They’re delicious warm but if you want a firmer texture, refrigerate for a bit. Stays chewy and delicious for around 2 days!
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