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Fall Breakfast Cookies (vegan version)

Prep time: 15 mins
Servings: Makes 20 cookies

Ingredients: 

• 1 1/4 cups white whole wheat flour
•
• 1/2 teaspoon baking soda
•
• 1/2 teaspoon baking powder
•
• 1/4 teaspoon salt
•
• 2 teaspoons ground cinnamon
•
• 1/2 teaspoon ground nutmeg
•
• 1/4 teaspoon ground ginger
•
• 1/8 teaspoon ground cloves
•
• 3/4 cup pure pumpkin not pie filling
•
• 1/4 cup coconut oil melted and cooled to room temperature
•
• 1/4 cup brown sugar
•
• 2 tablespoons pure maple syrup
•
• 3 tablespoons unsweetened vanilla almond milk
•
• 2 teaspoons vanilla extract
•
• 1 1/4 cups old fashioned oats
•
• 1/4 cup vegan chocolate chips


Instructions: 

1 Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2 In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3 In the bowl of a stand mixer, beat the pumpkin, coconut oil, brown sugar, maple syrup, almond milk, and vanilla extract together until smooth. With the mixer on low, slowly add in the dry ingredients. Mix until just combined. Stir in the oats, dried cranberries, and chocolate chips.
4 Form cookie dough into 2 tablespoonsized cookie dough balls. Place on prepared baking sheets, about 2 inches apart and gently press down with the palm of your hand or the back of a spatula to slightly flatten the cookies.
5 Bake cookies for 1012 minutes or until set and slightly golden around the edges. Remove from the oven and let cookies cool on the baking sheet for 23 minutes. Transfer to a wire cooking rack and cool completely. Store in an airtight container for 23 days.

NOTE:
 Make sure you use vegan chocolate chips if you need the cookies to be vegan. If you don't need the cookies to be vegan, you can use regular
milk and regular chocolate chips. Enjoy! 


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Sarah
Judah 18
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