Eggless Pumpkin Cookies
Homemade cookies are perfect evening snack and when you can sneak in some vegetable puree and replace APF with other healthy flours nothing can beat it. Be it baking some goodies for school or work or road trip; these cookies are a perfect dessert that will satiate your sweet tooth. I followed the base recipe from running with spoons blog. I mostly followed Amanda’s recipe but changed the flour. Instead of wheat flour, I went with quinoa flour. As I used quinoa flour, I included extra sugar and also skipped the chocolate chips. I kept it nuts and chocolate free, but you can use either of them.
Homemade Pumpkin Puree
You can use store-bought pumpkin puree or a homemade one. I have used both before, but for this recipe today, I went with store-bought one. If you want to prepare homemade puree, all you need to do is peel and deseed a small pumpkin. Chop into small chunks and microwave it for 5 minutes or cook in open pot method for 5 to 7 minutes until they become soft and tender. Allow it to cool and puree it. You can bake and puree as well.
And if you are wondering what to do with all that puree, try the pumpkin pie cupcakes. I am sure you will love them. Now without any further ado, here is the eggless pumpkin cookie recipe.
Eggless Pumpkin Cookies Recipe
Ingredients:
Quinoa flour – ¾ cup Regular oats – ½ cup Cane sugar – ½ cup Baking powder – ½ tsp Salt – ¼ tsp Cinnamon, ground – 1 tsp Nutmeg, ground – ½ tsp Ginger, ground – ¼ tsp Maple syrup – ¼ cup Pumpkin puree – ½ cup Vanilla extract – 1 tsp Oil – 1.5 tbsp (I used the Mazola corn oil)
Steps:
Preheat oven to 350 degrees F and grease a cookie sheet or cover it with parchment paper/aluminum foil. In a bowl combine flour, oats, sugar, baking powder, salt, and spices (ground cinnamon, ground nutmeg, ground ginger).
Mix well.
In a separate bowl, combine all the wet ingredients maple syrup, pumpkin, and vanilla, oil and mix well.
Add wet ingredients to dry ingredients, and mix them well.
Mix gently and do not over mix.
Using a cookie scooper, place approximately 1 tbsp of the dough onto baking sheet.
Then flatten them slightly.
Bake 10-12 minutes, or until edges begin to turn golden brown.
Allow it cool a bit and transfer it to a wire rack. Let it cool completely before storing them.
Notes:
As mentioned above, the original recipe calls for wheat flour. So you can use wheat flour or quinoa flour. I have always tried this combo only with quinoa flour. I did not include any nuts or chocolate chips. You can use them. Instead of ground cinnamon, nutmeg and ginger, you can use 1 tbsp (adjust according to your preference) of pumpkin spice.
📖 Recipe
P.S. Submitting this post for Blogging Marathon #46.
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