Vegan Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Yesterday, fall fever hit me and I decided it was time to embrace pumpkin and all of it's yummy goodness.

I baked up a batch of these vegan pumpkin oatmeal chocolate chip beauties.

They are moist and soft and I promise that even if you aren't vegan, you will never know the difference.

Judging from the almost-empty cookie jar this morning, I think it's safe to say that they were a hit.

Enjoy!

Pumpkin Oatmeal Chocolate Chip Cookies

1st Bowl Ingredients

• 2 cups flour
• 1 1/3 cups rolled oats
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt

2nd Bowl Ingredients

• 1 2/3 cups sugar
• 2/3 cup oil (I use canola, but vegetable works fine too)
• 2 Tablespoons molasses
• 1 Tablespoon ground flax seeds
• 1 cup canned spiced pumpkin (*I use the spiced, if you prefer it plain, that works too)
• 1 teaspoon vanilla

Last

• 12 oz. vegan semi-sweet chocolate chips (*I use Ghiradelli's semi-sweet)

Directions

Preheat oven to 350 degrees.

Mix 1st Bowl Ingredients together: flour, oats, baking soda, spices, salt.

Separately mix 2nd Bowl Ingredients together: sugar, oil, molasses, flax seeds, pumpkin, vanilla.

Add the 1st Bowl with the 2nd Bowl. Fold to combine. Then fold in chocolate chips.

Spoon onto greased cookie sheets (I drop about a Tablespoon size, give or take a bit).

Bake 13-15 minutes at 350 degrees. Watch your first batch to note the time. Mine seem to vary a bit each time I make them.

Enjoy!

• Makes 4 dozen cookies

Comments

[Steve]

These were so fantastic. I just ate some. Yummy.

[Annb]

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