Name: Vegan Pumpkin Chai Cranberry Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 tbsp ground flax plus 2.5 tbsp water); 1/4 cup virgin coconut oil, softened; 1/4 cup pumpkin puree; 3 tbsp almond butter; 1/2 cup coconut sugar; 2 tbsp pure maple syrup; 1 tsp pure vanilla extract; 1 cup light spelt flour; 1/2 cup oat flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp fine sea salt; 1 tsp ground cardamom; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 1/4 tsp cloves; 1/2 cup dried cranberries

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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:

Start by mixing up a flax egg. Add coconut oil, pumpkin puree, almond butter, coconut sugar, maple syrup, and vanilla and whisk until smooth.
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.
Roll dough into balls and place on a parchment paper-lined baking sheet. Bake for 10-12 minutes and enjoy!

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

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!