Vegan Pumpkin Oatmeal Cookies

I borrowed this recipe from my old favorite, The Post Punk Kitchen. That site is one of the first I dove into when I first started exploring vegetarian cooking. After all, it’s where I discovered the best soup of all time, which served as one of my first I Eat Veg posts ever back in 2008.

So, Sunday I decided to make some cookies (not necessarily vegan) and I had an open can of pumpkin and oatmeal on the brain (after Deceptively Delicious Oatmeal in the morning). Before I inundate you with any more links, here’s the recipe. They were really, really really, really, really, really, really good. If I do say so myself.

From The PPK’s Isa Chandra (yes, one of the ladies behind Veganomicon, etc.!). Everything she says is exactly as they were.

Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.

Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good!

Equipment
baking sheets
2 mixing bowls

Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

 

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