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!
Servings: 18 cookies
Ingredients
Dry ingredients:
- 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
Instructions
- 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.