Yesterday I bought three baby pumpkins at the co-op. More for decoration than anything else, yet the purchased reminded me that I need to make something pumpkin this week. I cannot recall if I have already posted this recipe shared by S, just in case, here it is again. Vegan deliciousness!
Pumpkin Oatmeal Cookies
Submitted by Isa
prep time: 15 minutes | cooking time: 32 minutes | 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!
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
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.
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!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment