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!
Cuisine: American, Vegan
Keyword: autumn cookie recipe, vegan maple oatmeal cookies, vegan oatmeal cookies
1cup(145g) whole wheat pastry flour
1/2cup(50g) quick cooking oats
1 1/2teaspoonsground ginger spice
1/4cup+ 1 tablespoon packed vegan buttery spread (or you can make these with softened, not melted, coconut oil, but only use 1/4 cup)
1/2cuppure grade a maple syrup or agave will work
1/4cuppacked light brown sugar
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.