vegan pumpkin spice cookies

vegan pumpkin spice cookies

Good afternoon.  Henry and I baked you all cookies. And yes, you should be scared. I am not a baker. I'm a cook. Baking is a science.  I failed every science class I ever took. I am not a huge fan of measuring cups. This is probably why I get very stressed out when I bake. However, a good friend of mine is going through a tough time and I will stop at nothing to make sure she gets something delicious to eat during this period. If I could overnight her some "cream" of mushroom soup I would. But I don't think that travels well. So back to the cookies. I didn't follow the recipe for these cookies to a T.  AND I am going to credit that fact to why they turned out so GOOD and why I can't stop eating them! My high school chemistry teacher would be proud. These cookies are a healthier version of these cookies a made right before Taylor and I got married.  We looked so young back then! If you are looking for a crispy cookie these are not the ones for you.  These cookies taste more like a pumpkin scone.  I love scones so naturally I loved the way these turned out. Between Taylor and me we have eaten almost the whole batch of these puppies.  I am getting ready to make a second batch so my girlfriend actually gets more than two cookies in her package! Enjoy! Recipe slightly adapted from eatingbirdfood.com My baking partner is experiencing a major sugar crash!

vegan pumpkin spice cookies

Prep Time: 10 mins.
Cook Time: 20 mins.
Serves: 8-10

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup old fashioned rolled oats
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • dash of nutmeg
  • dash of ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree
  • 3/4 cup extra virgin coconut oil (slightly melted)
  • 1/2 tsp ground flaxseed
  • 1 tsp pure vanilla extract

Preparation

  1. Preheat oven to 350 degrees
  2. Stir together dry ingredients (flour, oats, sugar, spices, salt, flaxseeds and baking soda) in a mixing bowl.
  3. Stir together the wet ingredients (pumpkin, coconut oil, and vanilla)
  4. Combine wet and dry ingredients. Mix until well incorporated.
  5. Drop rounded tablespoons of dough onto a prepared baking sheet. Lightly press balls with the back of a spoon to slightly flatten. Space cookies about 1 inch apart.
  6. Bake in the oven for 15-17 minutes.

Notes

These cookies are more like a scone and less like a cookie. They are not crispy, but are moist and delicious!

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