Since it’s that time of year where everyone is baking fresh pumpkin pies and pumpkin muffins. I thought it was only right that I use the fresh pumpkin purée that I made last night.
Homemade pumpkin purée is so fragrant and sweet. The taste is much more bold that pumpkin purée from a can. I wanted something sweet that I could eat as a snack but that could also double for a quick breakfast in the morning. Let’s face it, lately I haven’t had time to eat a good filling breakfast. So the fact that I could eat something that’s already made ahead of time and it’s actually good for me is a win-win!
These are a must for a quick fall treat, especially when you’re baking with fresh pumpkin, it makes your house smell like a pumpkin field. Is there anything better than that? Not in my books.
Preheat your oven to 350F. Using a baking sheet line it with parchment paper and set it aside.
You can use my Vegan Egg Substitutes of Chia Gel or Flax Eggs for the perfect non-dairy egg replacement.
Add all ingredients listed below into a mixing bowl. Fold all ingredients together.
Using a cookie scoop, scoop out and shape the mixture with your hands. You’ll need to flatten them a little on the baking sheet. Arrange them evenly apart on the prepared baking sheet.
Bake 20 minutes and let cool. Store in an airtight container in the refrigerator up to 3 days.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Cookies
|
- 2 cups Oats
- ⅔ cups Dried Cranberries unsweetened
- ½ cup Pumpkin Purée
- ¼ cup Ground Flaxseed
- ¼ cup Coconut Oil melted
- ¼ cup Maple Syrup
- 2 tablespoons Chia Gel
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Sea Salt
Ingredients
|
|
- Preheat your oven to 350F. Using a baking sheet line it with parchment paper and set it aside.
- Add all ingredients listed above into a mixing bowl. Fold all ingredients together.
- Using a cookie scoop, scoop out and shape the mixture with your hands. You’ll need to flatten them a little on the baking sheet. Arrange them evenly apart on the prepared baking sheet.
- Bake 20 minutes and let cool.
- Store in an airtight container in the refrigerator up to 3 days.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
