This is a delicious and healthy cookie for the vegan audience or those wanting to try something new. I made this for our cookie exchange party. Alot of people really enjoyed the moist and fluffy texture. Many even could not believe this was a vegan recipe.Tips: I substituted organic apple sauce for oil in the recipe. I also did not add nuts or raisins.
Vegan Pumpkin Cookies
Serving Size: Yields 5-6 dozen cookies
Preparation time: 30 minutes
Ingredients
- 4 cups of all-purpose flour
- 2 cups of organic brown sugar, firmly packed
- 2 teaspoons of pure vanilla extract
- 2 cups of organic canned pumpkin
- 2 teaspoons of baking soda
- 1 cup vegetable oil (or organic apple sauce)
- 2 teaspoon baking powder
- 1 teaspoon each - cinnamon & nutmeg
- 1 cup chopped nuts (optional)
- 1/2 teaspoon ginger
- 1 1/2 cups raisins (optional)
Directions:
1. Pre-heat oven at 350°F
2. Beat sugar, pumpkin, oil (or apple sauce) and vanilla extract.
3. Sift together dry ingredients and stir into the pumpkin mixture until smooth.
Optional: Blend in raisins and nuts.
4. Drop by spoonfuls or oiled baking sheet, and bake for 12-15 minutes.
Ooh, yours look delicious! I'm going to try making them with applesauce. Did you use just a cup?
ReplyDeleteHi Keleigh! Yes, instead of oil I chose organic unsweetened apple sauce. I used one cup. The cookies came out very moist and fluffy.
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