Midterms are over, and fall break is in two days!!
I can’t believe how quickly time is passing, and how different this year feels than the last.
Last year, I was counting down the days till fall break almost three weeks in advance- I just couldn’t wait to get home! Now, I’m just as happy to get some time off, but I’ve been on campus for almost two months (moved in early this year), and fall break snuck up on me!
I literally thought it was the weekend after this one.
I’m not entirely sure if I’m just getting more comfortable living away from home, or if I’m just so ridiculously swamped with work and activities that I have no concept of time any more.
Let’s pretend it’s that first option about me being responsible, okay?
Also, let’s talk about these cookies!
First, they’ve got pumpkin in ’em. So they’re already getting brownie points (cookie points?) for being #trendy.
But also, they’re flourless AND vegan, and are basically the cookie version of the muffins I made last year.
If you were around this time last year, you know that those pumpkin chip muffins were my everything. They are still my everything. (No seriously, check out that recipe and also read freshman-me’s thoughts on fall break because they’re very peppy and full of energy I no longer possess)
The base of these cookies is made up of almond butter, coconut sugar, and pumpkin purée. They only require six ingredients (including salt!!) and are so so delicious. You’ve gotta make ’em.
See ya on the other side of break!
- 1 cup creamy unsalted almond butter
- ¾ cup coconut sugar
- ½ cup pumpkin purée
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup mini vegan chocolate chips
- Preheat the oven to 350ºF and line a large cookie sheet with parchment paper.
- With a whisk, combine almond butter, pumpkin purée, coconut sugar, baking powder, and salt.
- Fold in chocolate chips with a rubber spatula. The dough will be very sticky.
- Using wet hands, roll balls of dough of about 1 tbsp each.
- Place on prepared baking sheet and chill in fridge for about 30 minutes.
- Flatten the balls slightly with you fingers and bake in preheated oven for 10-12 minutes.
- Let cool for at least 15-20 minutes (these need to set!) before serving.
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Mmmm I know what you mean: here in the Netherlands we study close enough to home to go back in the weekends, but now that I’m getting older I stay here most of the time. (Partially because we have the cutest kitty now, too!) But then those days when I actually DO go home… Hotel mama is the best 😉
Anyway, love the way these cookies look and sound! I’m a bit new to vegan baking so I’m excited to try some more recipes. Hope you enjoy your break!
Thanks!
Wow, these look awesome! It’s funny, I was reading the title and was all “what’s left!?” lol – but they look simply perfect and suitable for a crowd!
I know, this ingredients list is seriously minimalistic 🙂
These just look YUMMY! No other word for them!!
Thank you!
I love the ingredients so what’s not to like! Looks so soft and tasty. It’s great to have time to bake cookies and then sit down and enjoy them…
Thanks so much! And yes absolutely : )
Simple and gooey and fall flavors and chocolate. My kind of cookie. And stuff that’s already in the pantry. Winning.
Thanks, Annie!
These look suuuuper moist so you get all the pumpkin points 🙂 have fun on your fall break! Sometimes it’s nice being so busy that you don’t notice time passing : )
Haha thanks, Karen!
Love how simple these are! I love gooey cookies so I love the texture of flourless cookies! These look amazing!!
Me too! Chewy cookies are where it’s AT.
Oooo almond butter and pumpkin?? Sounds amazing! And enjoy your fall break 🙂
Thanks!
I can’t believe how quickly time is going by too! These yummy cookies would definitely make my day! Love the almond butter and that they’re flourless!
Thanks, Kelly 🙂
These cookies look fantastic, Medha! I’m really enjoying all pumpkin recipes at the moment. 🙂 I love that these cookies are flourless and have lots of chocolate chips!
Me too 🙂 Thanks!
So chewy!! Gotta love such a delicious fall cookie!
Thank you!
they look delicious Medha, perfect fall treat 🙂
Thank you!
Well I guess Fall Break is officially starting today (tomorrow?)…enjoy it! If these cookies are going to be part of your plans at all, then I know you’ll have a good break. And isn’t it fun to go back and read some of your old posts? I did that the other day, and it was just a fun insight into my pre-child days. (Those are also known as the days when I got enough sleep…) Haha! Enjoy that break, Medha!
Tomorrow! Thanks so much 🙂
Yay for fall break! And yay for pumpkin cookies as well! These little treats sound delicious! Plus, I am a sucker for anything where almond butter is involved 🙂
Thanks, Ashley! Same 🙂
These cookies look amazing, Medha! I love the pumpkin almond butter combo!
Thanks, Jen!
These cookies looks awesome Medha…Yummy treat for any time of the day…
Thank you! 🙂
YES to no-flour cookies with only few ingredients! This is my kind of recipe, especially with the addition of pumpkin because fall! I just finished my midterms this week as well!
Thanks, Bethany!
Obsessing over these cookies!!! They look so deliciously amazing – love the pumpkin almond butter combo. I’ve got to try them!
Thanks, Rachel!
YUM, I love pumpkin & I love almond butter so I’m sure I’d be a fan of these. Hope that you’re enjoying your fall break!
Thank you- definitely did!
Yay, congrats on midterms being done with!! These cookies look like the perfect way to celebrate. Gimme all the pumpkin!!
Haha absolutely 🙂
Congrats on being done with midterms and I love flourless cookies! Pumpkin and almond butter is a delicious combination and chocolate is always a good idea!
Thank you!