Soft-Baked Pumpkin Cashew Cookies

Processed with VSCO with e1 presetProcessed with VSCO with e1 preset

Soft-Baked Pumpkin Cashew Cookies:


  • 2/3 cup cashew butter (almond butter would be good as well)
  • 1/3 cup pumpkin purée
  • 1 egg (can sub flax egg! Just wont be fluffy)
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1 tsp baking soda
  • Pinch sea salt
  • Chocolate chunks, i used vegan white choc from iChoc Vegan Chocolate


  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. Combine all ingredients except chocolate in a mixing bowl.
  3. Plop a heaping tablespoon of the batter onto the baking sheet, don’t flatten.
  4. Place chocolate chunks onto the tops of each blob, pushing down slightly, the cookies will spread out a little in the oven.
  5. Bake for 10-13 min and let cool on a rack. Store in fridge!

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