Molasses Pumpkin Walnut Cookies are soft on the inside, crisp on the outside, and filled with fall spices and flavors. An easy, healthy, plant-based treat!
What is your favorite fall flavor? Pumpkin? Coffee? Apple? Spices? Maple? Pear? Caramel? Pecans? There are so many delicious foods and flavors that work so well with fall weather. My goal this fall is to make something for everyone!
I'm not sure that I'll get through all the fall flavors, but if you have a particular fall craving, hopefully you'll find something delicious here. First up: Molasses Pumpkin Walnut Cookies.
These cookies have several of those yummy fall flavors all wrapped inside.
Molasses: Molasses has such a unique tang and sweetness. It's an amazing fall flavor that pairs well with spices!
Pumpkin: Of course, one of the most popular fall ingredients makes an appearance here. The pumpkin gives these cookies moisture and that subtly sweet squash flavor.
Walnut: I argue that nuts are great any time of the year, but there's something about fall that makes nuts seem even more amazing. Walnuts give these cookies a bit of a crunch. They get nice and toasty in the oven and add such a nice flavor. Delicious!
These Molasses Pumpkin Walnut Cookies have a couple other ingredients worth noting.
Step 1. To make these cookies, start by mixing up a flax egg. Actually, it's half a flax egg. That's one of the reasons why I love vegan baking! Need half an egg? Slightly tricky. Need half a flax egg? No problem, just half the ingredients! Either way you'll mix ground flaxseed with water and let it sit in the fridge while you mix the rest of the batter.
Step 2. Next mix pumpkin, buckwheat flour, coconut milk, walnuts, date sugar, molasses, date syrup, cinnamon, nutmeg, baking powder, vanilla extract, and salt. This will make a pretty wet batter.
Step 3. Stir in the flax egg. Then scoop the batter into tablespoon-sized balls and arrange them 1 inch apart on a parchment-lined baking sheet.
Step 4. Bake these cookies for 30 minutes, until they are nice and crispy on the outside. They will still be incredibly cakey on the inside!
Step 5. Let them cool for 5-10 minutes. Then enjoy!
Thank you God for healthy desserts. Let us fuel our body with clean, nourishing ingredients. Amen.
Want more tasty cookies? Check out some of my favorites:
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Molasses Pumpkin Walnut Cookies are soft on the inside, crisp on the outside, and filled with fall spices and flavors. An easy, healthy, plant-based treat!
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