Oatmeal Pumpkin Spice Cookies with Cranberries and Dark Chocolate– Gluten, Dairy and Egg Free (Vegan)
A lovely fellow health foodie and friend gave me some organic pumpkin from her father’s garden this week, so, I made my Pumpkin Scones (which worked egg free by the way) and these tasty little gems. I used coconut sugar which I have been experimenting with with great results and food processor made oat flour and ground flax. The flax acts like an egg replacer and stabilizer for this quite healthy cookie. The recipe is vegan up until the chocolate chips, if you wish the recipe to be vegan just omit the chocolate or use a vegan chocolate chip of some sort. These cookies are good with or without nuts, cranberries and chocolate chips.
3 cups Oat Flour
1 cup Rolled Oats
¾ teaspoon Baking Soda
¾ teaspoon Sea Salt
4 teaspoons Cinnamon
1 teaspoon ground Ginger
½ teaspoon ground Nutmeg
¼ cup Pumpkin Seeds
½ cup Apple Juice Sweetened Dried Cranberries
½ cup Dark Chocolate Chips (Vegan if you like)
1 cup softened Virgin Coconut Oil (or unsalted butter)
1 ½ cups Coconut Sugar
¼ cup ground Flax Seeds
1 cup Pumpkin Puree
1 tablespoon Vanilla Extract
Combine dry in a large bowl. Combine wet in a medium bowl and blend using a hand mixer. Combine wet and dry and let sit for 15 minutes.
Drop by the spoonful onto an ungreased cookie sheet. Bake for 15 minutes or until slightly golden around the edges. Allow to cool before serving. Makes two dozen.