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Harvest Cookies {Vegan} – These cookies are loaded with oats, fruit, and nuts to make a wholesome delicious cookie perfect for Fall and Winter.
I do believe this week is going to be the longest week ever. My email inbox is a mess, work life is full of tasks to complete, blog 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 and it is by that as well.
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 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 salmonella. And no one wants to risk that…trust me I have 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.
Harvest Cookies
Ingredients
- 1/3 cup vegan butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 1/4 cup quick cooking oats
- 1/4 cup hemp seeds (or any chopped nut)
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
Instructions
- Preheat the oven 350 degrees F. and line a large baking sheet with parchment paper.
- In a large bowl combine the vegan butter, brown sugar, granulated sugar, and using an electric mixer combine until the mixture is smooth.
- Add the maple syrup, applesauce, and vanilla and mix until fully combined.
- In a separate small mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, ginger, and flour.
- Slowly add the flour mixture to the butter mixture and blend until combined.
- Using a spoon, stir in the oats, nut/seeds, cranberries, raisins, and mix well until combined.
- Place a tablespoon of cookie dough onto the prepared baking sheet and you should end up with 15 to 24 cookies depending on the size you make them.
- Place into the oven and bake for about 15 minutes, until the cookies are golden brown.
- Allow them to cool on the baking sheet on a rack for about 5 minutes and then remove the cookies and place them on the rack to cool completely.
Nutrition
Got any comments, questions, or other ideas for these Harvest Cookies? Share them in the comments below!
6 Comments
Sonya
September 22, 2016 at 4:25 PMI hope you are feeling better. This cookies look YUMMY! I just pinned this recipe 🙂
admin
September 30, 2016 at 8:15 AMThank you so much Sonya 🙂
Akaleistar
September 30, 2016 at 9:57 PMHope you are feeling better! Those cookies look perfect for fall 🙂
admin
October 2, 2016 at 2:52 PMThank you so much 🙂
Lauren | also known as mama
October 11, 2016 at 10:50 PMThanks 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!
admin
October 13, 2016 at 1:41 PMYes 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 🙂