I know, I know–I said I was going to lay off the vegan treats for a bit…but I couldn’t help it. It was a vegan friend’s birthday this weekend, so I just had to make her something! Well, that’s my story at least. So on that note, I did try to make them just a little healthier than your run-of-the-mill treat. They’ve got some whole grains in the form of oats and whole wheat flour and a few of those heart-healthy good fats from slivered almonds and canola oil. Then of course there’s the star of the show: pumpkin. How bad could that be?
Now I can already see some of you starting to quiver in fear, thinking this is some sort of health nut’s cookie from one of those granola-loving, Subaru-driving, tofu-eating Colorado hippies. Fret not though, I wouldn’t sacrifice flavor just for the health benefits–well, not in a cookie at least. After all, this is dessert! So go forth and bake these with reckless abandon. These are still sweet and satisfying, I promise–for both sophisticated vegans and cavemen alike. ;-P
1 c Flour
1 c Whole Wheat Flour
1 1/2 c Oats
1 tsp Baking Soda
1 tsp Salt
2 tsp Pumpkin Pie Spice
1 c Sugar
1/2 c Brown Sugar
2/3 c Canola Oil
2 Tbs Maple Syrup (the real deal–trust me, it matters)
1 c Pumpkin
1 tsp Vanilla Extract
1/2 c Slivered Almonds
Preheat oven to 350. Line baking sheet(s) with parchment paper. Combine the flours, oats, baking soda, salt, and pumpkin pie spice in a medium bowl. Set aside. In a large bowl (or in your handy, super-cute Kitchen Aid Stand Mixer that you simply adore), combine the sugars, oil, maple syrup, pumpkin, and vanilla. Slowly add in the flour mixture, stirring just until well-incorporated. It’ll be a fairly sticky, slimy dough with all that oil and pumpkin, not like your usual chocolate chip cookie-type dough. Don’t worry about it–it’ll be fine. Just stir in the almonds and do as I say.
Drop nice heaping tablespoonish-sized mounds of dough onto the prepared sheets. They won’t spread much, so you can put them fairly close. Smoosh them a bit with your hand too, rather than leaving them in ball shapes (so eloquent, aren’t I?). Then kind of mold them into roundish cookie-type shapes.
Bake for about 13-15 minutes, until they just start to become a wee bit golden on the edges. Let them cool on the sheet(s) for about five minutes, then transfer them to a wire rack to cool completely. Even after cooling, these stay pretty soft, so be careful when you put them away (if they make it that long). You may want to use some wax paper between layers to keep them from sticking together. Trust me though–this softness is part of their charm.
If one were so inclined, I think a nice maple glaze would be good with these. I didn’t do that with these because (a) I’m lazy and (b) I was kind of rushed trying to make it out the door to a friend’s for dinner. You should totally try it though…and tell me about it.
Yield: About 30 cookies