Fall is in full effect so to keep up with the spirit here are some super quick and easy chocolate glazed pumpkin oatmeal cookies. These are perfectly chewy and festive.
All you need is:
1 cup of pumpkin puree (you can use fresh or canned if you use can make sure it’s not sweetened)
1/4 cup of coconut milk (you can also use almond milk)
3 tbs of flaxseed gel (or flax egg) *To make a flax-egg just simply put 1 teaspoon of flaxseeds into 1/4 cup of really hot water and let it sit for about 5 minutes. The mixture will thicken and you can then strain the liquid and separate the seeds or leave them in for extra fiber.
3/4 cup of white sugar
3/4 cup of brown sugar
1/2 tsp of pumpkin pie spice
2-1/2 cups of quick oats
1/2 cup of self-rising flour *sifted
1/3 cup of oil (I used canola but you can use whatever oil or vegan butter that you have)
1 tsp of vanilla
1/8 tsp of salt
1 cup of confectioners sugar
2 tsp of cocoa powder
1-1/2 tbs of water or milk of your choice
1/4 tsp of vanilla extract
Preheat oven to 350*
In a large bowl combine pumpkin puree, milk, vanilla, flax-egg, white sugar, brown sugar and oil and mix until smooth. Next stir in oats, flour and salt making sure to scrape down the sides of the bowl. Then use a spoon to scoop out the dough and shape them into cookies and drop onto a lightly greased cookie sheet and press them down to slightly flatten them. *The cookie dough will be sticky
Bake on the middle oven rack for 25 minutes or until they turn golden brown and become slightly firm. *If you desire firmer cookies keep them in an additional 5-10 minutes. Now make the glaze by combining confectioners sugar, cocoa powder, vanilla extract and water or milk into a small bowl and mix until combined and smooth. *Allow cookies to cool for at least 15 minutes before glazing.
The cookie dough looks like oatmeal