Pumpkin Cranberry Dairy-Free Cookies

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Prep for 10 minutes

Refrigerate for 20 minutes

Cook for 10-12 minutes

Ready in 45 minutes

Serves a dozen cookies

It’s Vegan! ✌🏻

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Ingredients

Dough:

• Plant-Based Butter (½ c.)
• Pumpkin Purée (4 TBL.)
• Granulated White Sugar (½ c.)
• Brown Sugar (½ c.)
• Whole Wheat Flour (1 ½ c.)
• Baking Soda (2 tsp.)
• Vanilla Extract (2 tsp.)
• Salt (dash)

Add-Ins:

• Dried Cranberries (1 c.)
• Chopped Pecans (½ c.)
• Dairy-Free Chocolate Chips (½ c. – optional)

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Preparation

1. In a mixer, add all dry dough ingredients. Mix on low.
2. Add all wet ingredients, one at a time. Allow each to fully incorporate before adding the next.
3. When your dough base is complete, add in the cranberries and pecans, as well as any other optional ingredients (i.e. dairy-free chocolate chips).
4. Toss in the refrigerator for about 20 minutes, and preheat your oven to 400F when ready!
5. Grease a baking sheet, and form your dough into 1” balls, and place evenly across it.
6. Place in the oven for 10-12 minutes.
7. Allow to briefly cool, and enjoy!

Thanks for reading!

~ Jessica G.