These cookies have the flavor of a gingersnap, and the texture similar to a molasses chew. Usually I make things a few times after I create them before posting the recipe but not this time. I’m just that eager to share.
I’ve been asked several times lately if whole wheat flour can be used in place of oat flour in my recipes similar to this one. My answer is yes, however I’d use whole wheat pastry flour since it’s finer than regular whole wheat, which may be too coarse. Using all whole wheat in this recipe, as opposed to half oat and half wheat, would probably result in a less dense cookie, which may or may not be your thing. Personally, I’m all about dense. As I’ve mentioned before, light and airy makes me feel like I ate just that – AIR! The reason I use oat flour in so many recipes is not because I have anything against wheat. I don’t. It’s just that wheat is everywhere, in so many forms. I just like to sub other types of flour, and stay away from wheat when easily doable so that I’m eating more variety, and not so much wheat. As well, many people eat gluten-free diets so I try to incorporate as many suitable recipes as I can into my repertoire.
One more thing. The batter for these babies is SO good. I may or may not have eaten an entire cookie’s worth of batter. 🙂
Winter Spice Cookies
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These delicious vegan, low-fat cookies are a cross between a gingersnap and a molasses chew. I used date syrup to make them a little healthier, but if you don't have any, I'd substitute with 3 TBS molasses and 1/3 cup maple syrup.
These delicious vegan, low-fat cookies are a cross between a gingersnap and a molasses chew. I used date syrup to make them a little healthier, but if you don't have any, I'd substitute with 3 TBS molasses and 1/3 cup maple syrup.
Sift flours, baking powder and baking soda into large bowl. Add salt, sugar, and spices, and whisk together to blend.
In a blender, combine date syrup (or maple syrup/molasses if using), pumpkin puree, vanilla and water/milk and blend until smooth.
Stir wet and dry ingredients until well combined.
Roll dough into balls using 1-1.5 TBS dough. Stick one side of the ball in the sugar, place on parchment paper covered cookie sheet, and gently press flat with a spatula (I use a slotted spatula as I like the lines it creates on the cookie). Bake 10-12 minutes.
Remove from oven and after 1-2 minutes, transfer cookies to cooking rack.
