Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Healthy Snacks

    Vegan Pumpkin Chai Cranberry Cookies

    Published: Feb 4, 2020 Last Modified: Mar 17, 2020 by Allison

    47 shares
    • Share
    • Tweet
    ↓ Jump to Recipe

    These vegan pumpkin chai cranberry cookies are soft, chewy, and perfectly sweet. They taste just like a pumpkin chai latte, with the added texture of dried cranberries.

    an overhead shot of vegan pumpkin chai cookies on a red and white plate

    Is there anything better than a plate full of soft baked cookies, just waiting to be enjoyed with a steaming cup of coffee, tea, or hot chocolate?

    I developed this recipe over the holidays (hence the seasonal props in the photo), but I think that they are entirely appropriate for any time of the year–especially for the last half of winter. There’s still little that I love more than the warming, comforting flavours and aromas of pumpkin and chai spices. Given this love affair, I thought I would combine that into one irresistibly soft and pillowy cookies.

    These pumpkin chai cranberry cookies are vegan, sweetened with coconut sugar and maple syrup, and use a combination of light spelt flour and oat flour. In other words, they’re incredibly healthy! You won’t experience the blood sugar rush that often comes along with traditional baked goods. Bring a batch for the office and you’ll be everyone’s best friend. They’re also a snap to throw together!

    a photo of 3 cookies on a plate surrounded by a glass of almond milk.

    how to make these cookies:

    1. Start by mixing up a flax egg. Add coconut oil, pumpkin puree, almond butter, coconut sugar, maple syrup, and vanilla and whisk until smooth.
    2. In a separate bowl, whisk together light spelt flour, oat flour, baking powder, baking soda, sea salt, cardamom, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and mix.
    3. Roll dough into balls and place on a parchment paper-lined baking sheet. Bake for 10-12 minutes and enjoy!

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    If you like these cookies, you might also enjoy these recipes:

    • Vegan Peanut Butter and Jam Cookies
    • Vegan Pumpkin Spice Oatmeal Cookies
    • Vegan Pumpkin Spice Almond Butter Brownies
    an overhead shot of vegan pumpkin chai cookies on a wire cooling rack.

    I hope that you love these healthy vegan cookies as much as we do! Don’t forget to leave a comment and rating below if you make them, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram!

    Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    an image showing a plate of pumpkin chai cookies

    Vegan Pumpkin Chai Cranberry Cookies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allison
    • Total Time: 20 minutes
    • Yield: 12–16 cookies 1x
    Print Recipe
    Pin Recipe

    Description

    These vegan pumpkin chai cranberry cookies are soft, chewy, and perfectly sweet. They taste just like a pumpkin chai latte, with the added texture of dried cranberries.


    Ingredients

    Scale
    • 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water)
    • ¼ cup virgin coconut oil, softened
    • ¼ cup pumpkin puree
    • 3 tbsp almond butter
    • ½ cup coconut sugar
    • 2 tbsp pure maple syrup
    • 1 tsp pure vanilla extract
    • 1 cup light spelt flour
    • ½ cup oat flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp fine sea salt
    • 1 tsp ground cardamom
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp nutmeg
    • ¼ tsp cloves
    • ½ cup dried cranberries 

    Instructions

    1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
    2. Whisk together the ground flax and water in a large bowl and set aside for 2 minutes to gel. Then add the coconut oil, pumpkin puree, almond butter, coconut sugar, maple syrup, and vanilla. Using a whisk, mix until very smooth.
    3. In a smaller bowl, whisk together the flours, baking powder, baking soda, sea salt, cardamom, cinnamon, ginger, nutmeg, and cloves.
    4. Add the dry ingredients to the wet ingredients and stir until all of the flour is incorporated. If the dough is too wet, add ¼ cup more light spelt flour or oat flour. Mix in the dried cranberries. 
    5. Roll the dough into 12-16 balls, depending on the size of cookie that you like. (If you roll them into 16 balls, use 2 baking sheets and place 8 balls on each cookie sheet so that they have room to spread out.) Place the dough balls on the prepared baking sheet(s) and very lightly flatten with your fingers. (The cookies will spread out on their own as they bake.)
    6. Bake for 10-12 minutes and let the cookies cool on the pan for 10 minutes before removing with a spatula and transferring to a wire cooling rack.
    7. Store leftover cookies in an airtight container for a few days.
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Baking
    • Method: Bake
    • Cuisine: Vegan

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Guess what? My next post will be my revamped Homemade Beyond Meat Burger recipe. I can’t wait to share it with you all! <3

    « The Vegan Protein Smoothie Formula! (Plus Five Variations)
    Beet Tempeh Veggie Burgers »

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Melanie Pitches says

      March 15, 2020 at 7:12 pm

      it doesnt say ton add the cranberries

      Reply
      • Allison says

        March 16, 2020 at 1:55 pm

        I am so sorry, Melanie! I am going back to change that right now. Hope they still turned out for you.

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)

    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)

    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie

    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image 1200x1200 of several granola bars
      Monster Cookie Granola Bars

    • 1200x1200 pixel featured image of chocolate overnight oats in a white bowl
      Chocolate Overnight Oats with Yogurt and Chia Seeds

    • featured image for post, close up photo of the avocado crema in a glass container
      Easy 5-Minute Avocado Crema

    • featured image for the post: photo of a container of overnight oats topped with peanut butter and blueberries on a wooden table
      Maple Yogurt Chia Overnight Oats

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact