A 100% Vegan Test Kitchen Original!

I did it guys. After several days searching for the perfect pumpkin cookie recipe, I decided to take the next step towards ultimate bloggette-ness and make my own recipe, from scratch.

Now, I am not going to call these cookies. I am not going to call these muffins. Or biscuits, or scones, or anything else baked-goods related. I’m not really sure what they are to be honest… but I do know that I like them!

Once I come up with a cute name for them, I’m going to make them more often with all different flavours and styles for you lovely people! Maybe this is the start of something wonderful 🙂

Anyways, here’s the recipe!

Dry

• 1 and 1/4 cup whole wheat flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup sucanat
• 1 teaspoon ground ginger, cinnamon, and nutmeg

Wet

• 1/2 cup pumpkin puree
• 1/4 cup applesauce (or more if needed)
• 2 tbsp Tazo chai concentrate
• a capful of vanilla extract
• 1 tbsp molasses
• 1 flax egg: 1tbsp ground flax absorbed by 3 tbsp water

Preheat oven to 350° F. Combine dry ingredients and wet ingredient in separate bowl, and then mix together. Use a mini icecream scoop or a 15 mL measuring spoon and scoop onto lined cookie sheet. Press down with a fork or leave in ball form. Makes 18 whatever you want to call them’s. 🙂

These little balls of goodness have the benefits of whole grains, flax seeds, fruits, and deliciousness in a soft, chewy, light and gooey ball of yum!

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