I made delicious pumpkin cookies for Thanksgiving following Fatfree Vegan Kitchen’s recipe. I made a few very slight changes. I am in love with my 100% Organic Whole Wheat Pastry Flour from Daisy Organic Flours (a local mill). It is so light and fluffy and whole wheat – it is beautiful! For baking, I also love Spectrum Shortening which has only one ingredient, palm oil, and it is rated for up to 450º.
- Medium Bowl Ingredients
- 2 1/2 cup whole wheat pastry flour
- 1/2 cup oats (regular oats, not quick oats or instant)
- 1 teaspoon of baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- Large Bowl Ingredients
- 1/2 cup shortening
- 1/2 cup vegan brown sugar (packed)
- 1/2 cup vegan sugar
- 8 ounces of silken tofu
- 1 15 ounce can of pumpkin
- 2 teaspoons vanilla
(A note about the tofu. I used Mori-Nu Organic Silken which comes in 12 ounce packages. I cut the block into thirds and used 2/3 of the block.)
- Mix the first set of ingredients in a medium bowl.
- Put all of the second set of ingredients in a large bowl. Use an electric mixer and mix well.
- Slowly add medium bowl ingredients to large bowl, continuing to mix with electric mixer.
- Preheat oven to 375º.
- Lightly spray a cookie sheet with high heat canola oil.
- Drop spoonfuls of batter onto sheet.
- Bake for 14 minutes.
- Let cool on cookie sheet for a few minutes and then transfer to a wire rack.
Makes about 30-40 cookies depending on size.