I took my recipe for vegan, gluten-free, naturally sweetened Oatmeal Raisin Cookies and made them seasonal. It’s only October 7th and I’ve already gone through half of a containter of pumpkin spice mix…no shame.
This recipe makes approximately 2 dozen cookies but can easily be cut in half.
- 1 1/2 cup certified gf rolled oats
- 1/2 cup gf flour blend
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 3/4 cup coconut sugar
- 5 tablespoons earthbalance butter
- 1/4 cup pumpkin purée
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 3 medjool dates
- 2 tablespoons pumpkin seeds
- 2 tablespoons chopped pecans
Preheat oven to 350°F. Add oats, flour, baking soda, salt and cinnamon to a small bowl and set aside.
Beat coconut sugar and room-temperature vegan butter until pale, add pumpkin purée and vanilla extract. Stir in dry ingredients next, followed by folding in the dates, pumpkin seeds and pecans.
Scoop large tablespoons of dough onto a lined baking tray. Flatten each cookie to ensure crispness. Bake for 20 minutes.