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.
Autumn Maple Spice Cookies
- 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.