These Pumpkin Pecan Cookies are especially wonderful during the fall season because they pack just the right amount of pumpkin purée, barley malt syrup, cashew butter and a perfect combination of spices like cinnamon, ginger, nutmeg and cloves. This vegan cookie recipe also features pecans to compliment the pumkin forward flavor.
1 ¼ cup sugar
1 cup pumpkin purée
2/3 cup canola oil
¼ cup cashew butter
¼ cup barley malt syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
½ teaspoon cloves
¼ teaspoon salt
¾ cup pecans, chopped
1 ¼ cups whole wheat flour
1 ¼ cups rolled oats
1 teaspoon non-aluminum baking powder
1)
Preheat oven to 325F (163C). In a large bowl, mix together the sugar, pumpkin purée, canola oil, cashew butter, barley malt syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves and salt. Stir in the pecans.
2)
In another large bowl, whisk together the whole wheat flour rolled oats and baking powder.
3)
Pour half of the dry ingredients into the bowl containing the wet ingredients and mix with a spoon until well incorporated. Add the remaining dry ingredients to the bowl containing the wet ingredients and mix as much as you can with the spoon. At this point the dough will be so thick you'll probably need to mix it with your hands. Do this until the dough is well mixed.
4)
Form into spoon sized balls and place on an oiled cookie sheet. Squish cookies down to 1” height and bake for 15-20 minutes. Do not over bake. A metal spatula works well at removing them from the cookie sheet when they are completely cooled. Switch the cookie sheets on the racks halfway through the baking duration. The cookies will bake more evenly this way. Store the cookies in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes about 20 Vegan Pumpkin Pecan Cookies.
