Pumpkin Cranberry Walnut Oatmeal Cookies (Vegan and Oil Free)
Ingredients
- 2 cups whole wheat pastry flour
- 2 cups rolled oats
- 1 cup dried cranberries or raisins
- 1 cup chopped walnuts or pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp powdered ginger
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- 1 1/2 cups pumpkin puree
- 1 cup date syrup
- 1 tsp vanilla extract
Instructions
- Combine all ingredients in a large mixing bowl. (If your pumpkin puree is especially thick, you can add a little water if the batter is too dry, but it shouldn't be necessary in most cases.)
- Let sit. Meanwhile, preheat oven to 375 degrees F.
- Use 2 tbsp of the batter to form each cookie. I use a small ice cream scoop and then flatten them out with my fingers.
- Bake for 12 minutes or until golden brown.
- Cool on a rack.
- The cookies will be crispy on the outside and tender on the inside, but will soften when stored. I recommend storing in the refrigerator.
