Pumpkin Spice, Cranberry, and Pistachio Morning Cookies
Yield: 13 cookies
This may sound a bit crazy, but I enjoyed these cookies every bit as much as the insanely indulgent cookies from the dessert chapter in this book. That is hard to believe considering chocolate is nowhere in sight. I was moaning happily while eating them. They are wonderfully chewy with a moist and fudgy center and addicting pumpkin spices.
  • 1⁄2 cup (128g) roasted creamy almond butter
  • 6 tablespoons (120g) pure maple syrup
  • 1 tablespoon (8g) ground flaxseed
  • 1 tablespoon (9g) pumpkin pie spice
  • 1⁄4 teaspoon (2g) fine salt
  • 1⁄2 cup (50g) gluten-free old-fashioned oats, not instant
  • 1⁄2 cup (23g) brown rice crisp cereal
  • 1⁄4 cup (38g) dried cranberries or cherries
  • 1⁄4 cup (38g) unsalted pistachios
  1. Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
  2. Add the almond butter, syrup, flaxseed, pumpkin pie spice, and salt to a large bowl, and stir. Add the oats, cereal, cranberries, and pistachios, and stir for a couple of minutes until incorporated and the batter gets very thick and sticky.
  3. Using 2 tablespoons worth of batter, roll into tight balls and place them on the prepared pan about 2 inches apart. I fit 9 on one pan. The batter will be very sticky, so wet your fingertips to help, if needed. Do your best to keep the balls pieced together.
  4. Use a small square piece of parchment paper to flatten each ball to about 1⁄2 inch thick, pushing any loose pieces together. They are fragile at this step but will firm up beautifully as they bake.
  5. Bake at 350°F for 10 minutes or until golden brown on top. Leave on the pan to cool for 10 minutes, and then transfer to a wire rack to cool completely. Now, taste one and tell me how freaking delicious they are! Store them in a tight container so they stay moist. They will lose their crispiness by the next day but will still be chewy and delicious.
  1. To make these nut free, sub the almond butter with sunflower seed butter if you don’t mind a strong sunflower seed butter taste. Leave out the pistachios or replace with pumpkin seeds.
Recipe reprinted with permission from The Vegan 8 by Brandi Doming.
Recipe by Chic Vegan at https://www.chicvegan.com/pumpkin-spice-morning-cookies-the-vegan-8/