What do think of when you think about fall?
I think about crisp mornings, leaves, and pumpkin spiced everything!
These chewy and soft oatmeal cookies are packed full of
and dried cranberries!
Basically, all of the best parts of fall wrapped up into the best vegan cookies in the world!
Okay, maybe I’m a little bias.
Of course, here in Portland fall also means lots and lots of rain.
As much as I hate being stuck inside there is something really cozy about bundling up and watching stormy weather from the comfort of your home. And there’s nothing cozier than using that time to bake a tasty and warming treat.
Delicious, chewy, and soft vegan oatmeal cookies full of ginger, cranberries, pecans and pumpkin pie spice. Perfect for fall.
2 Tbsp flax seeds
4 Tbsp water
1/2 cup softened Earth Balance
1 cup firmly packed brown sugar
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
3 cups old-fashioned oats
1/3 cup cranberries
1/3 cup chopped pecans
1/3 cup chopped candied ginger
In a small bowl combine the flax seeds and water. Set aside for 10 mins.
Preheat oven to 350 degrees Fahrenheit
In a large bowl beat the Earth Balance and sugar together with an electric mixer until creamy.
Add the vanilla and flaxseed mixture and beat again.
In a medium bowl combine the flour, baking soda, pumpkin pie spice, and salt.
Add the flour mixture to the Earth Balance and mix well.
Add the oats, cranberries, pecans, and ginger, mix well.
Drop rounded tablespoonfuls onto parchment lined cookie sheets.
Bake for 8-10 mins or until lightly golden.
- Serving Size: 1
- Calories: 111
- Fat: 3.9
- Carbohydrates: 18
- Protein: 2
Keywords: Vegan, Cookies, Dessert
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