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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.