Now that fall is just around the corner, I was inspired to create a cookie perfect for the season. We've all had gingersnaps or gingerbread type of treats. Who doesn't love those?! I just love spice in sweets. I wanted mine to have a nice presence of spice but also decided to add in some oats, so they aren't like a typical gingersnap. They have a wonderful chewy oatmeal cookie type of texture.
These Vegan Autumn Maple Spice Cookies are so full of flavor and so easy to make. They are vegan, dairy-free, egg-free and nut-free, too!
Please note: I wrote this recipe in September of 2012, this was before I started writing all oil-free recipes, so there is vegan butter in this recipe. It does NOT work with subbing with applesauce. I have tried it and they were way too dry and terrible.
Yields 18 cookies
Autumn Maple Spice Cookies
Delicious fall inspired cookies with rich spices that will remind you of a gingersnap in flavor and an oatmeal cookie in texture. These Autumn Maple Spice Cookies are vegan and nut-free!
15 minPrep Time
10 minCook Time
1 cup (145 g) whole wheat pastry flour
1/2 cup (47 g) quick cooking oats
1/4 cup packed organic coconut sugar or light brown sugar
1 tablespoon cinnamon
1/2 teaspoon allspice
1 1/2 teaspoons ground ginger spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup pure grade a maple syrup or agave will work
1/4 cup + 1 tablespoon packed vegan buttery spread (or you can make these with softened, not melted, coconut oil, but only use 1/4 cup)
1 teaspoon vanilla
Note: I always recommend using a scale for baking for accurate results since we all measure differently. I always measure my dry ingredients by taking the cup and scooping it into the flours and then leveling off with my finger.
Preheat the oven to 350 degrees and line 2 sheet pans with parchment paper.
In a medium bowl, whisk together all the dry ingredients, except the coconut sugar, until well mixed.
In a large bowl, beat together the vegan butter, maple syrup, and coconut sugar until creamy. Beat in the vanilla. Now carefully fold in the dry ingredients with a spoon until just combined. Be careful not to over mix. I like to add half the dry ingredients, gently fold them in, then the other half.
Drop by tablespoonfuls (I used a melon scooper) onto the prepared sheet pans (9 on each pan). Bake one pan at a time. Bake for about 10 minutes or until golden and the tops are slightly cracked. They will still look a little underdone when you remove them. Do not over bake them, they will harden while cooling. Let them cool at least 10 minutes and transfer them to cool completely on a rack.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!