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 and before I started my blog, The Vegan 8, so there is vegan butter in this recipe and it’s more than 8 ingredients. 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 (145g) whole wheat pastry flour
- 1/2 cup (50g) quick cooking oats
- 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 salt
- 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)
- 1/2 cup pure grade a maple syrup or agave will work
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees and line 2 sheet pans with parchment paper.
In a medium bowl, whisk together the flour, oats, spices, baking powder, baking soda and salt until well combined.
In a large bowl, beat together the vegan butter, maple syrup, and brown sugar until creamy. Beat in the vanilla.
Carefully fold in the dry ingredients with a spoon until just combined. Be careful not to overmix. I like to add half the dry ingredients, gently fold them in, then the other half.
Drop by tablespoonfuls using a cookie scoop 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.