Oct 12 | TASTE BEYOND

Recipe: Vegan Pumpkin Cookies

MAKES 30 2 ½ – inch cookies
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1 ½ cups oat flour (see Step #2) (use certified gluten-free oat flour if you are gluten-free)
1 teaspoon baking soda
¾ teaspoon fine grain sea salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves Pinch ground nutmeg
1 ¾ cups raw walnuts or pecans
6 Tablespoons unrefined coconut oil (it doesn’t need to be melted)
¼ cup 100% pure maple syrup (grade A or B)
10 Tablespoons (½ cup + 2 Tbs.) coconut sugar or brown sugar
1 cup pumpkin puree (not pumpkin pie filling) (anywhere between ½ -1 cup works)
2 cups old fashioned rolled oats (use certified gluten-free rolled oats if you are gluten-free)
1 cup unsulphured raisins or chocolate chips

Sweet Potato Frosting:

1 cup mashed baked sweet potatoes 
¼ cup softened cream cheese or soft tofu (2 ounces) 
1 Tablespoon melted unsalted butter 2 Tablespoons pure maple syrup 
1 teaspoon fresh lemon or orange juice 

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1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. If you need to make oat flour, place 1 ¾ cups rolled oats in a food processor and process until powdery.

3. Place oat flour, baking soda, salt cinnamon, ginger, cloves, and nutmeg in a large mixing bowl and whisk together.

4. Place walnuts in a food processor and blend into a fine meal. Add oil, maple syrup, coconut sugar and pumpkin and process until mixture has the consistency of natural nut butter.

5. Stir walnut mixture into flour mixture. Fold in 2 cups rolled oats and the raisins.

6. Use a 1 ¾ -inch ice cream scooper to form dough into balls, and place on baking sheets. You can fit 12 on a sheet. Flatten cookies slightly with a damp hand. Bake 13-15 minutes or until cookies begin to brown and tops look dry.

7. Cool a few minutes and then transfer to wire rack to cool completely.

Frosting: Cream together all ingredients in the bowl of a food processor or with a mixer until smooth and spreadable.


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