Vegan Pumpkin Oatmeal Spice Cookies
Ingredients
- 1 ½ cups oat flour see Step #2 (use certified gluten-free oat flour if you are gluten-free)
- 1 teaspoon baking soda
- ¾ teaspoon fine grain sea salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Pinch ground nutmeg
- 1 ¾ cups raw walnuts or pecans
- 6 Tablespoons unrefined coconut oil it doesn’t need to be melted
- ¼ cup 100% pure maple syrup grade A or B
- 10 Tablespoons ½ cup + 2 Tbs. coconut sugar or brown sugar
- 1 cup pumpkin puree not pumpkin pie filling (anywhere between ½ -1 cup works)
- 2 cups old fashioned rolled oats use certified gluten-free rolled oats if you are gluten-free
- 1 cup unsulphured raisins or chocolate chips
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.
- Place oat flour, baking soda, salt cinnamon, ginger, cloves, and nutmeg in a large mixing bowl and whisk together.
- Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup, coconut sugar and pumpkin and process until mixture has the consistency of natural nut butter.
- Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and the raisins.
- Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.
- Cool a few minutes and then transfer to wire rack to cool completely.
Notes
SWEET POTATO-CREAM CHEESE FROSTING:
(adapted from "Feeding the Whole Family") 1 cup mashed baked sweet potatoes
¼ cup softened cream cheese or soft tofu (2 ounces)
1 Tablespoon melted unsalted butter
2 Tablespoons pure maple syrup
1 teaspoon fresh lemon or orange juice Cream together all ingredients in the bowl of a food processor or with a mixer until smooth and spreadable.
(adapted from "Feeding the Whole Family") 1 cup mashed baked sweet potatoes
¼ cup softened cream cheese or soft tofu (2 ounces)
1 Tablespoon melted unsalted butter
2 Tablespoons pure maple syrup
1 teaspoon fresh lemon or orange juice Cream together all ingredients in the bowl of a food processor or with a mixer until smooth and spreadable.