Low Sodium Vegan Spiced Pumpkin Cookies

Total time45 min

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp water

For the cookies

½ cup vegan butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
½ cup canned pumpkin purée
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup vegan chocolate chips (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!