2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger < this is optional as well, I did not use ginger in this batch and they came out just as yummy!
2nd Bowl:
1/2 cup agave nectar (or) 1 2/3 cups sugar
2/3 cup canola (or) vegetable oil
1/2 cup raisins <optional
2 tablespoons molasses
1 tablespoon ground flax seeds
1 cup canned pumpkin
1 teaspoon vanilla
Directions
~Preheat oven to 350.
~Get your baking sheet greased, I like to have 2 ready to go.
~Mix ingredients of 1st bowl
~Mix ingredients of 2nd bowl
~Combine both bowls together and mix all ingredients
~Scoop out a tablespoon size of cookie dough onto the pans and spread out evenly.
Bake for about 15 minutes. Keep an eye on the 1st batch to see if you need to adjust the time they are in your oven.
When done you can eat right away, but we like how they taste after they cool or even the next day.
We LOVE these cookies with a big glass of Almond Breeze Milk. Put it in your freezer for a half a minute and enjoy. There is nothing better then cookies and ice cold milk!!
PS:
A fun thing about vegan ingredients is that you can "sample" the batter and not get sick....
no raw eggs in this mix ;)
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