Pumpkin Oatmeal CookiesSubmitted by: SLOWBUTSTEADY
IntroductionFrom "Vegan with a Vengeance" by Isa Chandra Moskowitz From "Vegan with a Vengeance" by Isa Chandra Moskowitz
Wheat flour, white, all-purpose, enriched, calcium-fortified, 2 cups
Oatmeal, 1-1/3 cups
Baking Soda, 1 tsp
Salt, 3/4 tsp
Cinnamon, ground, 1 tsp
Nutmeg, ground, 1/2 tsp
Granulated Sugar, 1-2/3 cup
Canola Oil, 2/3 cup
Molasses, 2 tbsp
Pumpkin, canned, without salt, 1 cup
Vanilla Extract, 1 tsp
Ground Flaxseed Meal, 1 Tbsp (optional, but included in calories and makes them a little chewier)
Walnuts, 1 cup, finely chopped
Cranberries, dried, sweetened (craisins), 0.5 cup (can substitute raisins)
Mix together, the flour, oats, baking soda, and sices.
In a separate bowl, mix together the sugar, oil, molasses, pumpkin, vanilla, and flaxseeds (if using) until very well combined.
Add the dry ingredients to the wet ingredients in 3 batches, folding to combine.
Fold in the walnuts and craisins.
drop by tablespoons onto lightly greased cookie sheets. They don't spread very much, so they can be placed an inch apart.
Flatten the tops of the cookies with a fork or your fingers to press into cookie shape.
Bake for 16 minutes at 350 degrees.
If you are using 2 cookie sheets on two levels of the oven, rotate halfway through for even baking.
Remove from oven, cool on cookie sheets for 2 minutes, then transfer to a cooling rack.
They will be soft coming out of the oven, but will become chewy as they cool.
These taste best when they have had some time to cool and set, and even better the next day!
Makes 4 dozen (48) cookies
Number of Servings: 48
Recipe submitted by SparkPeople user SLOWBUTSTEADY.