Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking soda: 1 teaspoon (5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground ginger: 1/2 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Pure pumpkin puree: 1 cup (240g)
- Coconut oil, melted: 1/2 cup (120ml)
- Maple syrup: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Rolled oats: 1/2 cup (60g)
- Chopped pecans (optional): 1/2 cup (60g)
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
- In a separate bowl, combine pumpkin puree, melted coconut oil, maple syrup, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in rolled oats and pecans, if using.
- Drop by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are just starting to brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie:
- Calories: 160
- Carbohydrates: 25g
- Protein: 2g
- Fat: 6g
- Fiber: 2g
Dish Characteristics:
- Soft, chewy, and moist
- Rich fall flavors of pumpkin, cinnamon, and ginger
- Perfectly spiced for American taste buds
- Vegan and dairy-free
User Comments:
- "These cookies are so delicious! I love the combination of pumpkin and spices."
- "I'm not even vegan, but these cookies are incredible. I'll definitely be making them again."
- "My kids devoured these cookies in minutes. They're a perfect treat for a fall afternoon."
Special Precautions and Tips:
- For a gluten-free option, use gluten-free flour.
- If you don't have coconut oil, you can substitute it with melted vegan butter.
- If you don't have maple syrup, you can substitute it with agave nectar or date syrup.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
