Vegan Dark Chocolate Chip Pumpkin Almond Butter Cookies

Wow, that title is a mouthful. But damn, these beauties are just so. freaking. good.

Also I’m typically pretty good about not eating so many desserts but this holiday week has called for a few splurges. The year is almost over, we’re surrounded by family, and I believe we deserve some damn cookies.

Am I right?

So here’s the thing: moderation is key. But so is happiness. I’m a huge advocate for not stressing about what you eat every second of the day because I used to do this (blog post on this coming soon) and I was miserable. Life is for enjoying, not stressing constantly. So if you want that cookie, you take it. Just be aware of what the majority of what you eat looks like. And if you’re mad about what you’ve done today, do better tomorrow!

I made these vegan pumpkin almond butter delicacies for my Uncle and Aunt’s annual Christmas Eve get together and they were a hit. The pumpkin in these cookies keeps them super moist and the added dash of flaxseed promotes healthy digestion, protection against heart disease, etc.

…which makes these cookies not so bad after all 😉 Hehe.

Now the recipe…borrowed yet again from one of my all time faves. Kristy Turner’s cookbook But I Could Never Go Vegan! 


  • 1 3/4 cups unbleached all-purpose flour
  • 1 tbsp flaxseed meal
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom (if you don’t have, use equal parts cinnamon and nutmeg as a substitute)
  • 1 cup pumpkin puree
  • 1/2 cup vegan butter, melted
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 tbsp smooth almond butter
  • 1 cup vegan chocolate chips


  1. Preheat oven to 350. Line a baking sheet with parchment paper (two if you have them, this batch makes a lot).
  2. Combine flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Stir.
  3. In a separate bowl, combine the pumpkin puree, vegan butter, maple syrup, coconut sugar, and almond butter. Stir. Add the wet ingredients to the dry and mix until combined. DON’T OVER MIX. Fold in the vegan chocolate chips.
  4. Scoop about tablespoon sized dollops and place onto the parchment lined baking sheets. ***If you want to be fancy af and impress your relatives, wet fingers to form a more even shape around the outer edge of the cookies and flatten with the back of a greased spoon or cup***
  5. Bake for 8-10 minutes. Allow to cool for 2 to 3 minutes.

Enjoy! 🙂

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