Vegan Pumpkin Cookies

Today was a cozy day. It’s cool and cloudy, and I bundled up in a sweater. After I picked up the girl I nanny from school, we went home to eat Annie’s Cheddar Bunnies and watch It’s the Great Pumpkin, Charlie Brown.

I’ve got to admit that the soggy leaves of this wet October have left me a little…sad. Instead of crunching my way through leaves in the park, I’ve spent most of the week inside, reading, and baking. So much baking.

There was no sunshine to show off my cookie dough this afternoon, but it still tasted delicious. The best part is that it’s vegan, so you don’t have to worry about salmonella or any of that. If your October needs a little boost, or you just want to treat yo’ self to some fall inspired cookies, give these a try.

1 1/4 cups rolled oats
1 1/4 cup oat flour (grind oats in a food processor or coffee grinder, then measure)
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 tablespoon baking powder
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1/2 teaspoon vanilla extract
1 cup pumpkin puree (unsweetened)
1 teaspoon cider vinegar
1 tablespoon agave
1/4 cup melted coconut oil (If the dough is dry after mixing, add a little more oil, or applesauce. You don’t want dry dough!)
Nuts, seeds, chocolate chips, etc. (Be sure to use dairy free chocolate if vegan)

Preheat oven to 375 degrees.Mix all the dry ingredients in a large mixing bowl. Mix the wet ingredients in another bowl. Stir wet ingredients into dry. Add the mix-ins, the best part. If you want, place dough in the fridge or freezer until it firms, about 15 minutes; it will be easier to shape into balls. Roll spoonfuls of dough into balls and place onto a greased baking sheet. Bake for about 12 minutes – more or less depending on cookie size and how chilled your dough was. The edges of the cookies will be a little brown, and firm, when done.




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