That title’s a mouthful, isn’t it? I’ve been on a cookie kick lately. They’re just so easy to snack on, you know? I don’t have the patience for cooking most mornings. I like easy grab-n-go breakfasts, and when I don’t have something that fits that description, I often go without. (I know, call me lazy. It’s okay.)
Now and then I’ll grab a bowl of cereal but I can only eat it with rice milk because I think I might be mildly allergic to almond milk. Which is a bummer, because my family loves unsweetened original almond milk for cereal. I still buy it for them, but it makes my body feel “fuzzy” inside, so I stopped using it in cereal. I still bake with it, though, because I end up using much smaller amounts so it doesn’t have the same effect.
These cookies are soft and resemble breakfast bars. Who says you can’t have chocolate for breakfast? Grab a few on your way out the door (or before you start your day) and wash it down with your favorite morning beverage.
Not only am I stuck in a seemingly unending season of writer’s block, money is really tight. Tight enough that we can’t afford to grocery shop at the moment but we do have plenty here at home to get us by.
Since I don’t have my rice milk for cereal, I’ve been baking cookies and grabbing a handful of them in the morning before I start my household to-do lists each day. (I know, not the healthiest breakfast in the world, but it’s quick and easy and right now, I just want quick and easy.) I must have made three different batches of vegan chocolate chip cookies over the last week – not that my family is complaining – and tonight I was in the mood for something a little different. Something a little bit healthier.
We’ve got lots of oats, so I thought I’d whip up a batch of oatmeal raisin cookies for a change.
Buuuuuuut we had no raisins. Dang.
I had dried cranberries and they’re almost kind of the same thing, right? They would have to do. I still had a few cans of pumpkin leftover from the holidays too and thought it would be the perfect flavor pairing for these cookies. So what if it’s spring?
A quick Google search gave me quite a few vegan cookie recipe options but most were just too involved with too many steps and too many ingredients (ugh). I knew I would have to substitute and tweak any recipe I found to what I had on hand, but that’s no big deal. I kind of do that all the time.
The Beaming Baker posted this Vegan Cranberry Chocolate Chip Cookie recipe on her blog and it caught my eye. Cranberries and chocolate? YES!! Her recipe is also Gluten-Free but since I didn’t have any gluten-free flour on hand (nor did I feel like making my own oat flour) I used all-purpose flour. I’ve got whole wheat pastry flour and white whole wheat flour to use as well but I just wasn’t feeling those particular flavors for my cookies tonight.
I adapted Beaming Baker’s recipe to the ingredients I had in my kitchen and I couldn’t be happier with the way they turned out. I left out the oil, too, cutting down on the fat content. I wouldn’t be so quick to label these “healthy” though – I put quite a bit of sweetener in!
They’re soft and chewy and divine. The tartness of the cranberries plays against the pumpkin and chocolate. Did you know chocolate and pumpkin is an amazing combination? It seriously is. I tried it for the first time five years ago when being vegan was still new to me.I wish I could remember whose recipe it was because I’d definitely make that one again. Shucks. Anyway, it led to the discovery of pumpkin chocolate chip cupcakes in Isa Chandra’s Vegan Cupcakes Take Over the World – highly recommended.
Here is the adapted recipe:
Vegan Pumpkin Oatmeal Cranberry Chocolate Chip Breakfast Cookies
Makes 25-30, depending on cookie size.
- 1 1/4 cup old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 can pumpkin puree
- 1/4 cup Sucanat or raw sugar
- 1/4 to 1/2 cup pure maple syrup
- 2 Ener-G Egg Replacer (3 tsp Egg Replacer mixed with 4 Tbsp warm water)*
- 1/4 cup unsweetened almond milk (or non-dairy milk of choice)
- 3/4 cup vegan chocolate chips
- 3/4 cup dried cranberries
- Preheat oven to 350 and line cookie sheet with parchment paper. Lightly grease with cooking spray and set aside.
- Whisk oats, flour, baking powder, baking soda, and salt in a medium bowl until well mixed.
- In a large bowl, combine pumpkin, Sucanat, maple syrup, egg replacer, and almond milk until blended and smooth. Add dry ingredients to wet ingredients and mix well. Add more oats if dough is too wet. Stir in chocolate chips and cranberries.
- Drop spoonfuls of cookie dough onto cookie sheet. You don’t have to worry much about spacing because they will not spread. Press down lightly with spoon or fork for the desired shape, but keep in mind this cookie dough will be a bit wetter than you’re used to.
- Bake for 15-18 minutes and cool for 10. Cookies will be soft and spongy like cake but still a bit chewy on the outside. Store in an airtight container.
- Optional: Toast cookies in a toaster oven before eating.