Since I’m pumpkin-obsessed with the rest of America every November, I thought it was only sensible to make a super simple dairy-free pumpkin cookie recipe as soon as I could!
These cookies honestly couldn’t be easier to make, and they are so delicious. Just like a lot of the recipes I’m posting this month, this recipe is the perfect thing to whip up for yourself or your family, or as an awesome vegan option for any guests you might have who would appreciate it!
Those of us who are used to remaining plant-based through the holidays know how amazing it would be for there to be cookies that we can eat at dinner parties… that we didn’t have to bring ourselves.
Joking aside, these are totally delicious and simple, and anyone will enjoy them– you might even consider making a double batch, ’cause they will go fast!
This recipe calls for both dried cranberries and chopped pecans, but if you need this recipe to be totally nut-free and dairy-free, just swap the pecans for the optional dairy-free chocolate chips!
