Comments on: Healthy Pumpkin Cookies

By: A Virtual Vegan

A Virtual Vegan — Mon, 04 Jan 2021 04:09:57 +0000

In reply to Nancy. I'm really pleased you're enjoying them Nancy and thank you for coming back to leave a review/rating. It's much appreciated!

By: Nancy

Nancy — Mon, 04 Jan 2021 03:24:33 +0000

When I first saw this recipe, I bookmarked it because I knew I wanted to make it. Tonight was my first chance! They came out great! I used peanut butter. I love recipes like this that don't use granulated sugar of any kind or a ton of liquid sweetener and coconut oil. These are sweet enough to be a treat without so much guilt. These are sure to be on repeat, and I'm going to share the recipe on Facebook, too. Thank you!

By: A Virtual Vegan

A Virtual Vegan — Thu, 09 Jan 2020 05:54:53 +0000

In reply to Erin. I've never tried freezing them. I would imagine they will be ok though.

By: Erin

Erin — Thu, 09 Jan 2020 05:32:21 +0000

Can I freeze these to last longer?

By: A Virtual Vegan

A Virtual Vegan — Fri, 01 Nov 2019 22:04:21 +0000

In reply to Moriah. I can't say for sure because I haven't tried it, but I doubt it. The nut butter provides fat in the cookie which gives the texture and it adds flavour too. You would be able to replace it with vegan butter or coconut oil but other things might need to change a bit to compensate. With the filling it's pretty essential. Vegan butter might work but again other things would need to change to compensate. For 100% chance of success it is best to use nut butter. I'd hate for them not to work for you!

By: Moriah

Moriah — Fri, 01 Nov 2019 20:24:44 +0000

These look so good! Do you think applesauce or anything else could sub the almond butter? All I have is peanut butter and I don't want them to taste peanutty.

By: A Virtual Vegan

A Virtual Vegan — Mon, 23 Apr 2018 18:52:43 +0000

In reply to Courtney. So glad you enjoyed them Courtney! I've never made oatmeal cream pies but will add them to my list to try for the blog at some point. I'm pretty sure they are just filled with buttercream so just vegan butter creamed together with powdered sugar and maybe a tiny splash of vanilla. Usually you need about 3 times the amount of powdered sugar to butter. I would think half a cup of butter to 1.5-2 cups of powdered sugar would be plenty for a batch of cookies. Just beat the butter until creamy then gradually add the sugar and beat 'til smooth and fluffy then pipe or spread it between the cookies. You could probably use coconut cream (the hard part from the can) whipped with a little powdered sugar too for a slightly healthier option. I'm thinking some pumpkin spice added to the buttercream would be lovely with these cookies!

By: Courtney

Courtney — Mon, 23 Apr 2018 03:02:36 +0000

These were so delicious. I used pumpkin and loved them!

I would like to know if you have a recipe on here for maybe a white cream or different filling like an oatmeal cream pie? I liked the filling but am super craving oatmeal cream pies. I searched an didn't see anything so I just wanted to ask and make sure!

By: A Virtual Vegan

A Virtual Vegan — Mon, 18 Sep 2017 06:01:51 +0000

In reply to Jodi. I'm so glad you enjoyed them Jodi. You will have to try them again with pumpkin soon!

By: Jodi

Jodi — Mon, 18 Sep 2017 02:19:15 +0000

So yummy! I love that there is no refined sugar; just dates and a bit of molasses. We made them smaller, but they turned out great. Baked 12-14 minutes. We didn't have pumpkin, so used banana. I think we'd prefer pumpkin, but they were still good! Thank you for sharing this great gluten free, whole food recipe!