Dairy-free Pumpkin Oat Cookies
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup flour3/4 cup rolled oats1/2 tsp baking soda1/3 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp ginger1/2 cup brown sugar1/3 cup vegetable oil1 tbsp maple syrup3/4 cup canned or mashed cooked pumpkin1/2 tsp vanilla extract1/4 cup currants or raisins
In medium bowl, combine the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger.
In another medium bowl, beat together the brown sugar, vegetable oil, maple syrup, pumpkin, and vanilla.
Add pumpkin mixture to the flour mixture along with the currants. Mix thoroughly.
Drop by tablespoons onto baking sheet one inch apart. Bake 15-17 minutes, until firm.
Remove from oven, cool on baking sheet on wire rack 5 minutes. Transfer cookies to wire rack and cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user CDN_RED.
In another medium bowl, beat together the brown sugar, vegetable oil, maple syrup, pumpkin, and vanilla.
Add pumpkin mixture to the flour mixture along with the currants. Mix thoroughly.
Drop by tablespoons onto baking sheet one inch apart. Bake 15-17 minutes, until firm.
Remove from oven, cool on baking sheet on wire rack 5 minutes. Transfer cookies to wire rack and cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user CDN_RED.
Nutritional Info Amount Per Serving
- Calories: 77.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 83.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
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