Pumpkin Cookies
A sweet treat that is fast to put together.
Ingredients
- 1 1/2 cups canned pumpkin can substitute fresh cooked mashed sweet potato
- 2 cups old fashioned rolled oats
- 1/2 cup plain instant oats
- 3 tbsp ground flax seeds
- 1/4 cup date syrup
- 1/4 cup chopped pecans optional
- 1/2 cup vegan chocolate chips
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees
- Place dry ingredients into a bowl
- Combine pumpkin with vanilla and date syrup
- Add wet ingredients to dry ingredients and combine well.
- Add chocolate chips and pecans if using. May need to mix the very thick mixture with your hands to get everything mixed in together.
- Let stand for 10 min while you prep the cookie sheets, either with parchment paper or put down Silpat sheet
- Dispense with scoop and flatten. These cookies don't spread. Be sure chocolate chips get into each cookie.
- Bake until edges of the cookies are turning brown, and the center is firm. In my oven it took about 20 min. Makes about 2 dozen cookes.
- Cool on racks. They freeze well.