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.
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Ingredient Notes
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.
- Buckwheat Flour: buckwheat is a gluten-free grain that I've been loving in my baking recipes. It creates more of a cakey texture than oat flour and keeps baked goods from becoming too dense.
- Canned Coconut Milk: Different from the coconut milk you will find in a carton, canned coconut milk is more rich. It is a nice fat source for these cookies.
- Date Syrup and Date Sugar: These are staples in my kitchen and they give these cookies a sweetness that the molasses can't do.
- Cinnamon and Nutmeg: Some amazing fall spices that give these cookies a large dose of fall.
How to make Molasses Pumpkin Walnut Cookies
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!
Recipe Prayer
Thank you God for healthy desserts. Let us fuel our body with clean, nourishing ingredients. Amen.
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📖 Recipe
Molasses Pumpkin Walnut Cookies
Ingredients
- 1 ½ Teaspoons Ground Flaxseed
- ½ Cup Pumpkin Puree
- ½ Cup Buckwheat Flour
- ¼ Cup Coconut Milk from the can
- ¼ Cup Coarsely Chopped Walnuts
- 3 Tablespoons Date Sugar
- 2 Tablespoons Molasses
- 2 Tablespoons Date Syrup
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- ½ Teaspoon Baking Powder
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- Make a flax egg. Combine the flaxseed with 1.5 Tablespoons of water. Set in the fridge while you make the batter.
- Combine the rest of the ingredients in a medium mixing bowl. Mix well. Stir in the flax egg.
- Scoop into tablespoon-sized balls and arrange 1 inch apart on the baking sheet.
- Bake for 30 minutes, until the cookies are crisp on the outside and soft on the inside.
- Remove from the oven and let cool for 5-10 minutes. Enjoy!
Nutrition
Nutrition information is an estimate.
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