vegan pumpkin cranberry cookies

by Dani on October 2, 2013

This past weekend, the Boyfriend and I finally got around to seeing Blackfish. It’s an amazing yet heartbreaking documentary however one that is important to see to truly understand the awful happenings at amusement parks that house captive animals. Post movie, I needed some cheering up and created these delicious, vegan pumpkin cranberry cookies to do the trick.

Pumpkin seems to be in everything lately, from latte’s to pancake’s to…M &M’s (really! Pumpkin is great to use in baking because it adds a nice cake-like texture. It, of course tastes great too.

pumpkin cranberry cookies

Pumpkin Cranberry Cookies

1 cup brown rice flour
½ cup old fashioned rolled oats
1 tsp cinnamon
½ tsp baking soda
½ tsp sea salt
pinch of nutmeg
1 cup pumpkin puree
1/2 cup coconut sugar
¼ cup extra virgin coconut oil
1 tsp chia seeds
1 tsp pure vanilla
¼ cup dried cranberries

Preheat oven to 350° F. In a large mixing bowl, add brown rice flour, oats, cinnamon, baking soda, sea salt, nutmeg and stir. In a separate mixing bowl, mix pumpkin, coconut sugar, coconut oil, chia seeds and vanilla. Combine wet ingredients into dry ingredients bowl and stir in dried cranberries. Mix well.

Drop cookie dough by tablespoon onto a baking sheet covered with parchment paper. Press cookie dough down into a cookie shape with your fingers.

Bake for 15 minutes. Move cookies to a wire rack and cool completely before eating or transferring to a container to store.


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