Usually, I am a fiend for chocolate. A dessert missing this magic ingredient has to be pretty special. But that’s what these Vegan Maple Walnut Cookies are. Special. They are soft, sweet, with a delicious crunch. The only issue you’ll have, is how to stop eating them!
Vegan Maple Cookies
Gather up your ingredients…
Vegan Maple Walnut Cookie Ingredients
First, place the dry ingredients in a bowl.
Dry Ingredients for Maple Cookies
Then add the wet ingredients.
Mixing in Wet Ingredients
Mix everything together, and the dough for the Maple Walnut Cookies is ready! Don’t worry if it seems a little more runny than typical cookie dough. The cookies will firm up in the oven.
Vegan Maple Cookie Dough
Scoop out cookie dough from the bowl with a spoon! If you want, place a whole walnut on top of each cookie for added decoration
Maple Cookie Dough on Sheets
For an extra special treat, enjoy a warm cookie fresh from the oven.
Maple Cookies on Cookie Sheet
I love making Maple Walnut Cookies all year round. The walnut and maple flavors blend together perfectly to create an unbeatable treat. I hope you enjoy them as much as I do!
I don’t know of a better fall activity than getting cozy in my apartment and baking a pumpkin treat. So once I had whipped up pumpkin butter (see previous post: www.thefussyfork.com/vegan-pumpkin-butter), I knew I had to make Pumpkin Butter Cookies. Why? Because nothing welcomes the holiday season like pumpkin shaped cookies!
Vegan Pumpkin Butter Cookies on Tray
The recipe for the cookies (like the pumpkin butter) can be found in the cookbook, Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kiminsky.
First, I gathered my ingredients.
Pumpkin Butter Cookie Ingredients
Ideally, you want the vegan butter you are mixing in to be room temperature. If this is not possible, be extra vigilant for hidden lumps!
Pumpkin Butter and Butter in Bowl
Soon, I had creamed together the vegan butter and pumpkin butter.
Pumpkin Butter and Butter Creamed Together
It was then time for the dry ingredients. Remember to add the dry ingredients in increments, so they don’t puff up into a cloud once the mixer is turned on!
Adding Dry Ingredients to Pumpkin Butter Cookies
After blending the ingredients together, I ended up with a crumbly, dry mixture. I was worried I had done something wrong. However, I found that when I used my hands to knead the dough, it stuck together!
Forming Dough Ball for Pumpkin Butter Cookies
I kept going, until I had created one big ball of dough.
Pumpkin Butter Cookie Dough Ball
After the dough spent 30 minutes in the refrigerator, it was the moment of truth. Would I be able to create anything that even closely resembled a pumpkin?
I took a small piece of dough, a little smaller than the size of a doughnut hole, and formed it into a ball. I then gently flattened the top and bottom of the ball and used the side of a toothpick to create vertical lines like those found on a pumpkin. Finally, I placed a pumpkin seed in the top of the cookie to act as a stem. The end result was a cookie that actually looked like a pumpkin!
Pumpkin Butter Dough Formed into Pumpkins
The cookies went on a cookie sheet lined with parchment paper and into the oven!
Pumpkin Cookie Dough on Cookie Sheet
20 minutes later, I had warm, pumpkin butter, pumpkin shaped cookies!
Pumpkin Butter Cookies on Cookie Sheet
These cookies aren’t just for looks – they are dense, soft, and rich. They pair well with a cup of tea or non-dairy milk!
