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Harvest Cookies are a batch of chewy cookies that is loaded with oats, fruit and nuts to make a wholesome delicious cookie perfect for the Fall season.
I do believe this week is going to be the longest week ever. My email inbox is a mess, blog/work life is full of tasks to complete, family life is busy, and on top of all of that my head has been feeling so stuffy that all I want is hot soup and cookies. Yes, cookies.
Sweet, hearty, fruity, spicy, warm, comforting cookies. Cookies that must be enjoyed with a glass of milk or some hot coffee. Speaking of coffee this blog should be re-named 'My coffee addiction' since it is fueled by late nights, early mornings, and endless cups of coffee. And you thought it was fueled by delicious food, HA!
But I digress because this blog post is supposed to be about cookies.
The thing that I love most about cookies is that you basically toss everything into a bowl, mix together, place them into the oven, and like magic cookies come out. The thing that I REALLY love about vegan cookies is that it is perfectly okay for me to indulge myself and partake in eating the raw cookie dough because there is no fear of eggs that may or may not contain harmful bacteria. And no one wants to risk that, trust me I've had it before long ago, but strangely I did not have any eggs or chicken when I caught it. Cross-contamination I guess. So it is a very good thing that these cookies can be enjoyed pre and post-baking.
Before I continue to be all over the place some more, let's get started with these cookies.
What ingredients are needed to make harvest cookies?
- Brown sugar
- Granulated sugar
- Maple syrup
- Vanilla extract
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground ginger
- Sea salt
- Quick-cooking oats
- Dried fruit, nuts and seeds
How to make this harvest cookie recipe:
Begin the recipe by preheating the oven 350 degrees F. and line a large baking sheet with parchment paper. In a large bowl of a stand mixer with a paddle attachment, mix together the butter, brown sugar and the granulated sugar until combined. Add the maple syrup, applesauce, and vanilla extract. Continue mixing until fully combined.
In a separate small mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, allspice, ground ginger, and sea salt.
Slowly add the flour mixture to the butter mixture and mix until fully combined.
Using a spoon or spatula, gently stir in the quick-cooking oats, nut or seeds, dried cranberries and the golden raisins. Mix well until combined.
Use a small cookie scoop or tablespoon to place the cookie dough onto the prepared baking sheet. You should end up with approximately 15 to 24 cookies depending on the size you make them. Place the cookies into the preheated oven and bake for about 15 minutes, until the cookies are golden brown.
Carefully remove the cookies from the oven and allow them to cool on the baking sheet on a baking rack for about 5 minutes. Then remove the harvest cookies from the baking sheet and place them on the rack to cool completely. Serve and Enjoy!
- ⅓ cup vegan butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup maple syrup
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon sea salt
- 1 ¼ cup quick cooking oats
- ¼ cup hemp seeds (or any chopped nut)
- ¼ cup dried cranberries
- ¼ cup golden raisins
- Preheat the oven 350 degrees F. and line a large baking sheet with parchment paper.
- In a large bowl of a stand mixer with a paddle attachment, mix together ⅓ cup vegan butter, ½ cup brown sugar and ¼ cup granulated sugar until combined.
- Add the ¼ cup maple syrup, ¼ cup applesauce, and 1 teaspoon vanilla extract. Continue mixing until fully combined.
- In a separate small mixing bowl, whisk together the 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon ground ginger, and ¼ teaspoon sea salt.
- Slowly add the flour mixture to the butter mixture and mix until fully combined.
- Using a spoon or spatula, gently stir in the 1 ¼ cups quick-cooking oats, ¼ cup nut/seeds, ¼ cup dried cranberries and ¼ cup golden raisins. Mix well until combined.
- Use a small cookie scoop or tablespoon to place the cookie dough onto the prepared baking sheet. You should end up with approximately 15 to 24 cookies depending on the size you make them.
- Place the cookies into the preheated oven and bake for about 15 minutes, until the cookies are golden brown.
- Carefully remove the cookies from the oven and allow them to cool on the baking sheet on a baking rack for about 5 minutes. Then remove the harvest cookies from the baking sheet and place them on the rack to cool completely. Serve and enjoy!
- Store cookies in a plastic bag or airtight container at room temperature.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Want a few more simple cookie recipes? Try these:
Have any comments, questions, or other ideas for these easy to make Harvest Cookies? Please share them in the comments below!
I hope you are feeling better. This cookies look YUMMY! I just pinned this recipe 🙂
Thank you so much Sonya 🙂
Hope you are feeling better! Those cookies look perfect for fall 🙂
Thank you so much 🙂
Lauren | also known as mama
Thanks for sharing this recipe! My son is allergic to nuts and I never thought to replace them with hemp seeds when making cookies! Such a good idea!
Yes I love using hemp seeds as a substitute for nuts!! If you give the recipe a try please let me know how it turns out for you 🙂