Erin Lives Whole · by Erin Antoniak★ 5.0 (4)
Vegan Pumpkin Snickerdoodle Cookies
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 7%
CARBS 10G30% OF CAL
2G FIBER1G OTHER7G TOTAL SUGAR
FAT 10G66% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft pumpkin cookies with warm spices, made entirely with plant-based ingredients. A quick 20-minute vegan treat with seasonal pumpkin flavor.
dessertamericanbaked good🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional, but recommended for that snickerdoodle tang!)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 tbsp coconut sugar
- 1 tsp pumpkin pie spice
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 7%
CARBS 10G30% OF CAL
2G FIBER1G OTHER7G TOTAL SUGAR
FAT 10G66% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 51mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 38mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.