Having an egg allergy has definitely put a damper on my baked goods consumption. My waist thanks me, but goodness–sometimes I would love to eat a chocolate chip cookie. Delicious cookie recipes are a dime a dozen, but a delicious, egg-less cookie is hard to come by.
After a few experimental attempts with making these cookies (glad I had kids around to double as guinea pigs), I think I have finally perfected them! Without the chocolate chips these little drops of Thanksgiving heaven taste exactly like pecan and pumpkin pie mixed together. I am such a chocoholic, however, so of course the chocolate chips are a must-have for me.
Pecan Pumpkin Pie Cookies (Vegan and GF)
- 1 ½ cup raw pecans
- ½ cup + 2 tbsp any gluten-free flour (brown rice flour, garbanzo bean flour, etc.)
- 1/3 cup raw honey
- ¾ cup canned pumpkin puree
- ½ cup unsweetened applesauce
- 1 tsp pumpkin pie spice
- 1 ½ tsp cinnamon
- 1 tsp Celtic sea salt
- ½ – ¾ cup vegan chocolate chips (or regular if you aren’t worried about staying vegan)
- Non-stick cooking spray (we prefer coconut oil)
- Preheat oven to 375°. Cover a cookie sheet with parchment paper and spray the paper with nonstick cooking spray.
- Grind pecans in a blender or food processor. Place in medium sized bowl.
- Add honey, pumpkin, applesauce, pumpkin pie spice, salt and cinnamon to the bowl.
- Add flour and then place bowl in the refrigerator for 20 minutes.
- Fold the chocolate chips into the batter and drop by 1 inch spoonful in the shape of a ball onto baking pan.
- Bake in oven for 9 minutes.
- Remove cookies from oven, and with a spatula flatten the cookies a bit by pressing the spatula down on them.
- Flip the cookies over and bake for an additional 9 minutes.
*Other variations: Omit choc chips. Roll cookie dough into 1 inch balls and then roll them in coconut, crushed up graham cracker crumbs, powdered sugar (or anything else you think might be tasty) before placing in oven.