Adam and I have tried baking vegan cookies at least a dozen times and each batch has resulted in inedible pieces of cardboard. They are so comically bad each time we try that we had pretty much given up on the idea of baking cookies at home. Even when we’ve followed a recipe to the T, we have been unable to bake good cookies, until yesterday. I am glad to say they turned out so much better than I expected, and even my omnivore co-workers loved them!
Pumpkin Oatmeal Cookies w/ Espresso Glaze
- 1 cup oatmeal
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cloves
- 3/4 cup sugar
- 1/2 cup vegan butter, or coconut oil, melted
- 1/2 cup pumpkin puree
- 1 cup powdered sugar
- 2 tbsp espresso or strong coffee
- Pinch of salt
- Drop of vanilla
For the glaze:
- Heat oven to 350º and prepare cookie sheet with parchment paper or nonstick spray.
- In a medium bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg and cloves.
- In a separate bowl, beat sugar and coconut oil together. Add pumpkin and beat vigorously.
- Mix in flour mixture a little bit at a time until it forms a dough.
- Flatten 1 tbsp balls of dough to form cookie and place on prepared baking sheet.
- Bake for 12-14 minutes until starting to brown on the bottom. They will harden as they cool so you definitely do not want to bake them too long.
- While the cookies are baking, you can make the glaze by combining the powdered sugar and espresso and stirring well. Refrigerate while cookies are baking.
- Once you have removed the cookies from the oven and they have cooled completely, you can glaze them by dipping them in the glaze or spooning the glaze over them. Then leave them to dry. You can dry the glaze very fast by popping them in the fridge for 10 minutes too.
I adapted the cookies recipe from this recipe
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