‘Tis the season to bake with gourds. I wanted to come up with something festive and fall-ish for the kiddos that didn’t require tons of ingredients. We’ve been working on this recipe for a few weeks because vegan, gluten-free baking can be tricky. Due to food allergies, we have to take out the eggs and dairy so we’re always trying to find substitutions that add back in some flavor. Vegan baking is a fickle beast. You’ll make something the same way all winter and then summer comes and it, quite literally, falls flat. Our first version of this cookie much more closely resembled a cake pop [though it was rather tasty]. So we’ve landed on this winner by using vegan butter spread to help the cookies fall out a bit during baking [and even baked them twice to make sure it wasn’t a fluke!].
Oatmeal Pumpkin Chai Cookies
Makes about 18 cookies
1 cup oat flour
1 cup old fashioned oats
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup canned pumpkin
2 tablespoons earth’s balance vegan spread (coconut oil works great, too!)
1/2 cup almond milk brewed with a bag of chai tea*
1 teaspoon vanilla
Add ins: chocolate chips, white chocolate chips, or coconut. About 1/2 cup.
Preheat oven to 375F. Mix together the oat flour, oats, cinnamon, baking soda, and salt in a medium bowl and set aside. In a large bowl, cream together the vegan spread [not the sticks] and sugar. Next, add in the pumpkin, tea, and vanilla. Mix together and add in the flour fixture. Incorporate it all together and add in a mix in if you wish [we must]. Using a small cookie scoop, scoop dough onto parchment and bake on your baking stone for 12 or so minutes depending on how your oven bakes.
*To brew the chai tea for this recipe, I microwave 1/2 cup of almond milk for about 90 seconds and then let the bag of chai tea steep for a few minutes.