Here is a fall cookie recipe I adapted from Brittany Mullins. This recipe is vegan (dairy and egg free) and oil-free. They could easily be made gluten-free if one used gluten-free flour and oats. I found that oil-free cookies are a little, well sticky is the best way to describe them. Most people don't mind the texture because they taste so great and have a normal mouth feel. It's just when you pick them up that they feel sticky.
Vegan Pumpkin Oatmeal Chocolate Chip Cookies
Adapted from Eating Bird Food
· 1 cup whole wheat flour (Gluten-free optional)
· ½ cup old fashioned oats
· 1 teaspoon ground cinnamon
· ½ teaspoon baking soda
· ½ teaspoon sea salt
· pinch of ground nutmeg
· 1 15 oz. can pumpkin puree (not pumpkin pie filling)
· 1 cup sugar
· ½ Tablespoon ground flaxseed
· 1 teaspoon pure vanilla
· ¼ cup vegan chocolate chips or carob chips
1. Preheat oven to 350° F.
2. Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
3. Mix together wet ingredients (pumpkin, sugar, flaxseed and vanilla) in a separate mixing bowl.
4. Combine wet and dry ingredients.
5. Stir in ¼ cup chocolate chips. Mix well.
6. Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Don’t worry about spreading.
7. Bake for 15-16 minutes.
8. Move cookies to a wire rack and cool completely before eating
Sacks, F.M., Svetkey, L.P., Vollmer, W.M., Appel, L.J., Bray, G.A., Harasha, D., … Lina, P. (2001). Effects on blood pressure of reduced dietary sodium and the dietary approaches to stop hypertension (DASH) diet. The New England Journal of Medicine, 334(1): 3-10.