Gather up your ingredients…

First, place the dry ingredients in a bowl.

Then add the 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.

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

For an extra special treat, enjoy a warm cookie fresh from the oven.

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!

The post Vegan Maple Walnut Cookies appeared first on The Fussy Fork.

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.

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!

Soon, I had creamed together the vegan butter and pumpkin butter.

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!

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!

I kept going, until I had created one big ball of dough.

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!

The cookies went on a cookie sheet lined with parchment paper and into the oven!

20 minutes later, I had warm, pumpkin butter, pumpkin shaped cookies!

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!

The post Vegan Pumpkin Butter Cookies appeared first on The Fussy Fork.