1Flax Egg1 tablespoon ground flax + 2 tablespoons water, thickened for 5 minutes *You can also use 1 regular egg.*
¾CupPumpkin Pureecanned or fresh
5tablespoonsPure Maple Syrup*Honey works too, though I haven't tested it yet.*
1teaspoonVanilla Extract
1teaspoonPumpkin Pie Spice
1teaspoonCinnamon
Dash of Pink Himalayan Salt
Dry Ingredients:
1CupCashew Flour or Almond Flour*You can substitute 1:1 with Gluten-Free Flour.*
¼CupTapioca Flour*You can use 2 tablespoons cornstarch as a substitute.*
3teaspoonsBaking Powder
⅓CupVegan Dark Chocolate Barchopped *or* Dark Chocolate Chips
Instructions
Preheat your oven to 350°F. Line a mini 7-inch springform pan, a mini cast iron skillet, or an 8x8 baking dish with parchment paper (*see Note 4 for more baking dish options*).
In a medium bowl, mix together the wet ingredients until smooth.
Fold in the cashew flour and tapioca flour. Gently fold in the baking powder and chocolate chips.
Pour the pumpkin cookie batter into the springform pan and bake at 350°F for 24-28 minutes, or until a toothpick comes out clean (mine was perfect after 25 minutes).
Allow it to cool for at least 15 minutes before slicing and savoring! Store in an airtight container in the fridge for up to a week!
Notes
Flax Egg: Mix 1 tablespoon ground flax with 2 tablespoons water and let it sit for at least 5 minutes until thickened.
No Tapioca Flour? Substitute with 2 tablespoons cornstarch or use arrowroot starch at a 1:1 ratio.
No Pumpkin Pie Spice? Use more cinnamon or create your own by combining cinnamon, ginger, clove, and nutmeg.
Baking in Bars? Absolutely! Bake in an 8x8, 2 Quart, or 1.5 Quart baking dish. Keep an eye on it until a toothpick comes out clean or with a few moist crumbs.
Nut-Flour Substitute: Use 1:1 gluten-free flour to make it nut-free. Expect a slightly different, more cake-like texture.