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13 Comments

  1. The recipe for Dairy Free Pumpkin cookies is sooo perfect ?
    Every single person that I made it for loved it!And it perfect for cozy Fall and Winter nights!
    Thank you soo much for this wonderful recipe

  2. This recipe has been an absolute delight both times I have made it. Also, these cookies freeze beautifully if you individually wrap them in plastic wrap and put them in an air tight container.

    I usually add extra pumpkin spice because I love it. 🙂

    1. I haven’t tried it, but I don’t think it would work. You might be able to substitute 1/2 almond flour though.

  3. I made this recipe not realizing that SOLID coconut oil is required, not the liquid coconut oil. The batter is too runny to make balls. But the batter is delicious and I will try it again! I am putting it into the refrigerator and hoping it will firm up enough to make cookies. If not, I’ll try baking it in a pan like brownies. I would suggest that an addition to the recipe is made to clarify the type of coconut oil needed. Thank you!

  4. These were fantastic!! So soft and chewy with the right amount of pumpkin and sweetness. I’m so happy I found your blog, I’ve been dairy free for about four years now, and I can’t wait to try more!

  5. I tweaked it some but basically left it the same. Made the cookies for the Volunteer fire department and they LOVED them

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