Food, Recipes

Vegan Pumpkin New Baby Cookies (Excellent For Postpartum Support!)

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Vegan Pumpkin New Baby Cookies

We’re nearing September so brace yourselves for all things pumpkin, right? I’m preparing for the end of my third trimester and the arrival of a new little one so these cookies are a helpful postpartum support to make ahead of time, and I’ve stored them in the deep freezer for a quick grab and go, healthy option to support those early days with a baby upon arrival.

The plant-based ingredients in these cookies are helpful to support lactation for nursing mommas, but the ingredients are nutrient dense and helpful to anyone in the beautiful infant grind, nursing or not, so I’ve chosen to call them new baby cookies instead of solely lactation cookies. Whip up a batch of these for any expecting mom, and I’m sure she will be grateful.

Vegan Pumpkin New Baby Cookies

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Prep Time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Yield: 2 dozen cookies
Ingredients
  • 3 tablespoons Chia Seeds
  • 6 tablespoons Water
  • 3/4 cup Maple Syrup
  • 1/4 cup Coconut Oil
  • 1/2 cup Pumpkin Puree
  • 1/3 cup Ground Flax Seed
  • 1 cup Oatmeal
  • 1/3 cup Spelt Flour
  • 3 tablespoons Brewer’s Yeast
  • 1 tablespoon Cinnamon
  • 1 cup Vegan Chocolate Chips

Directions

1. Pre-heat oven to 375 degrees.

2.In a large bowl, add the chia seeds and stir with the 6 tablespoons of water. Allow to sit and thicken for approximately 5 minutes.

3. Add the vanilla, maple syrup, coconut oil and pumpkin puree to the chia egg substitute and stir to combine.

4. Add the ground flax seed, oatmeal, spelt flour, brewer’s yeast and cinnamon. Stir to combine into a batter.

5. Fold in the chocolate chips.

6. Prepare a baking sheet with non-stick cooking spray or parchment paper.

7. Scoop cookies into the baking sheet and bake for approximately 12 minutes.

8. Allow cookies to cool on the sheet for 5 minutes before transferring off the baking sheet to a wire rack to continue cooling. Once cooled, you can store in a freezer safe container or bag for several weeks in the freezer or enjoy today!

Also by Colette: No-Bake, Vegan Breakfast Bars With Nut Butter And Coconut

Related: Vegan Pumpkin Cheesecake Bars

Vegan & Gluten-Free Pumpkin Scones (Better Than Starbucks!)

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Photos: Colette Goguen

Colette Goguen

Colette Goguen

Founder at Sunday Bakers
Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.
  • mrsbicycle

    How much vanilla? I see it in Step 3 but I do not see it listed in the ingredients. Pls and thank you. 🙂

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