I’ve been going strong with plant-based eating for over four months, and I’m still loving it. Lately I’ve been experimenting with vegan cookie recipes. The one I’m sharing today is absolutely delicious, even if you aren’t trying to eat plant-based or dairy-free or gluten-free. These cookies fall into all of those categories. We have five kids in our blended family, and all of them enjoyed these cookies. That’s always a good sign! With Thanksgiving around the corner, it’s a great week to try out this sweet treat. You won’t be disappointed.
Ingredients
2 ½ cups old fashioned rolled oats
¾ can pure pumpkin
½ cup vegan chocolate chips (you can also use regular chocolate chips)
¼ cup pure maple syrup + 1 tbsp for brushing after baking
½ tps. pumpkin spice (I make my own; see that recipe below)
½ tbsp coconut oil
Directions
Preheat oven to 350 degrees
Let the coconut soften then spread on the baking pan so the cookies won’t stick; this also adds a little more flavor
Combine all ingredients in a large bowl and mix with a wooden spoon
With damp hands, roll the ingredients into 9 balls
Flatten the balls with a flat spatula until they are about ½ in. thick
Bake 10-15 minutes depending on your oven; they are done when a toothpick comes out clean
Once they are finished, remove from the oven and place on a cooling rack
While they are still hot, brush lightly with the remaining maple syrup
Let cool completely before serving
*This recipe originally came from Forks Over Knives Plant-Based Magazine with a few of my own adaptations
Homemade Pumpkin Spice (FYI: This makes more than the small amount you’ll need for the above recipe)
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 ½ tsp. ground allspice
1 ½ tsp. ground cloves