Vegan Pumpkin Breakfast Cookies
Ingredients
Dry Ingredients
-
1 ¼
cups
white whole wheat flour
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
¼
teaspoon
salt
-
2
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
ground ginger
-
⅛
teaspoon
ground cloves
-
1 ¼
cups
old fashioned oats
Wet Ingredients
-
¾
cup
pure pumpkin
-
¼
cup
coconut oil
-
¼
cup
brown sugar
-
2
tablespoons
pure maple syrup
-
3
tablespoons
unsweetened vanilla almond milk
-
2
teaspoons
vanilla extract
Mix-ins
-
¼
cup
dried cranberries
-
¼
cup
vegan chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a baking sheet.
- In a bowl, mix the dry ingredients together.
- In a stand mixer, combine the wet ingredients until smooth.
- Gradually add the dry mixture to the wet mixture and combine.
- Stir in the oats, cranberries, and chocolate chips.
- Form the dough into balls and place them on the baking sheet.
- Flatten the cookie balls slightly and bake for 10-12 minutes.
- Let the cookies cool on the sheet for a few minutes before transferring to a rack.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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