Whole Wheat Vegan Almond Pumpkin Cookies

¡Ay, caramba!

 

Yet another pumpkin cookie recipe.  You guys, Nate is freaking out.  Long gone are the days of plain ol’ chocolate chip cookies.  Pumpkin has overrun our entire lives, and while I could not be more excited about it, my pumpkin-hating husband is a tad disappointed.

The one thing he won’t tell you though?  Is that he totally likes these cookies and ate 3 in a row the other night.  See, I made them because I felt like baking and (knowing that I would eat the whole batch otherwise) sent them off to his office.  But before they got to the office there were 3 missing and it wasn’t because of me.

 

NO SIRREE.

 

Also, I have to tell you guys about our other cookie issues.  I love baking (hence the million cookie recipes lately), but I’m also lazy.  If we don’t have butter or eggs in the house I have no problem going the vegan route and subbing oil (if I can) and flax or chia eggs instead of hitting up the store for the real deal.  I mean, it still tastes good and at that point you’ve practically turned it into health food, right?  Nate, however, claims to only like things baked with butter and eggs.  Every time I make cookies he asks if they’re ‘real’ or ‘fake.’

 

Usually I just say real because I know he’ll like them anyway, but y’all – he’s started to recognize the little flecks of flax or chia as indicators of the ‘fake’ cookies.  My cover’s been blown.

 

Good thing these vegan sugarbabies can totally be passed off as ‘real’ cookies – and something you can feel good about too!

VEGAN ALMOND PUMPKIN COOKIES

Adapted from Giada’s Spiced Pumpkin-Raisin Cookies

• 2/3 cup pumpkin puree
• 1/3 cup canola oil
• 1 Tbsp maple syrup
• 3/4 cup light brown sugar
• 1-2/3 cup whole wheat pastry flour (I’ve also made them with all-purpose white flour and they’re equally delicious)
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/4 tsp allspice
• 1/2 cup sliced  almonds
• 1/4 cup granulated sugar

In a small pan gently toast the almonds over medium low heat for about 5-7 minutes, stirring constantly, until they start to turn a golden brown.  Immediately remove the almonds from the heat and pour them onto a cold plate to stop the cooking.  Let cool completely.

 

Preheat the oven to 350.  Set up a large baking sheet lined with either parchment paper or a Silpat.  In a large bowl whisk together the pumpkin, oil, maple syrup and brown sugar until completely smooth.  Fold in the flour, cinnamon, salt, baking soda, and allspice just until combined.  Fold in the toasted and cooled almonds.  Pour the granulated sugar into a small shallow dish.  Scoop out the dough by the tablespoonful, roll into a ball and then roll in the sugar to coat.  Place on the prepared baking sheet and gently press down to flatten slightly.  Repeat until all of the cookies are made (these don’t really spread at all so you can cram most – if not all of them – onto one baking sheet).  Bake at 350 for 15-17 minutes until the bottoms start to brown.  As hard as it will be let them cool completely before removing from the sheet pan – this makes sure that they are nice and crispy on the outside from the sugar!  Devour.

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