So I came up with this recipe so I could give my vegan bestie a treat that was cruelty free! In case you were wondering, her name is Rachel, and yes, she is actually a redhead! I highly recommend using a stand-up mixer if you have one for any baking recipes. They really are the greatest baking tool, and I promise you will see better results and a reduction in your prep time! I use a KitchenAid Artisan 5-Quart Mixer in Aqua Sky, and not that the color does anything for it, but it’s pretty much the most amazing invention I’ve ever owned. The possibilities are really quite endless with the mixer, but I won’t go into all that now; besides, it’s not like KitchenAid is sponsoring this blog!
Anyway, back to these cookies. I’ve given these to toddlers, adults, and everyone seems to enjoy them. I should state up front, these are a spongier cookie the way my recipe is done, so if you’d like them less so just use less baking soda. These cookies are delicious and low in sugar; although, one can make these using substitutes for sugar to make them safe for diabetics.
Makes (somewhere in the neighborhood of) 30 2″ round cookies
Oven temp: 350
2 1/4 cup flour (all purpose – I even use whole wheat or half whole wheat half not)
1/3 cup white sugar
1/3 cup brown sugar
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. allspice
1 tsp. baking soda
1 tsp. vanilla
1 can of pumpkin
1/2-1 cup craisins
1/3-1/2 cup canola oil
To start, I usually whip the pumpkin, sugars, and spices together in the stand up mixer, then add flour gradually. Then I mix in canola oil in small doses, stopping when the consistency becomes thick enough to mold into a cookie – you don’t want runny cookies! The baking soda is usually added last, and then I always taste my batter, and recommend every baker do the same. The only way you’ll know if it’s good is if you taste it, so always taste your batter! If the batter needs adjustments, make those – recipes are not set in stone. Maybe you think it needs more ginger, or more sugar: you could even roll the cookies in a sugar mixture, or like Snickerdoodles, in a cinnamon-sugar mix!
Then make 2″ cookies (these won’t spread too much, unless the dough is really loose). Bake at 350 for 8-10 minutes, switching positions of cookie sheets (top to bottom and vice a verse) half way through.
Voila! Alas, I cannot seem to locate a picture of this recipe!
I will make these soon and upload photos 🙂