Marfigs' Munchies

Adventures in vegan eats and feats

Plink plonk! Pumpkin cookies

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Pumpkin oat cookies

Pip-ho!

I have decided to leave facebook in peace and bring over my snaps and snacks to this smidge of the internet and share some of the recipes I’m busy exploring at the moment. Ever since we moved to our new home and the shiny new kitchen I’ve been baking like a fiend- having more than oneself to feed is quite inspiring- no more excuses for beans on toast or cereal for dinner (although that is quite delicious and noble, nonetheless).

Anyhow, I made a splash of sweetness last night in the form of these pumpkin, oat, date and pistachio cookies, having modified a recipe I found which demanded pumpkin (and to which I gladly acquiesced like a trembling maiden). Unfortunately the camera I’m borrowing decided to turk out and I only got the one in focus snap, but oh my, so delicious and soft and filling! Here be the recipe for brave souls:

Makes lots (say, 25 ?) (based on the recipe ganked from Kathy over at Healthy Happy Life)
dry:
1 1/4 cups rolled oats
1 1/4 cup whole wheat/nutty wheat flour
1 cup brown sugar, or 320ml fructose or equivalent
hearty splash of cinnamon

slightly more subdued sniff of nutmeg

1 Tbsp baking powder

wet:
1/3 cup water &  2 tsp flax seeds (slightly ground with a mortar & pestle) (apparently flax seeds are linseeds in South Africa- I let them soak in the water for a few minutes and when pouring it out into the mixture left the actual seeds in the mixing cup- not sure why, but it doesn’t seem to have made a difference!)
1/2 tsp vanilla extract
1 cup pumpkin puree (cook some on the stove and spludge it in the food processor til baby-soft…am I allowed to say that?)
1 tsp apple cider vinegar
2-4 Tbsp canola oil (in my next adventure I’ll try replacing this with a bit of mushed banana)

fold-in:
1/2 cup nuts (I used pistachios instead of other business and therewith omitted the 1/2 tsp salt one would have otherwise added to the dry ingredients)

3/4 cup pitted dates, chopped to choc-chip size (OR just use actual choc chips, but I’m trying to cut down on the shiny).

Directions:

1. Preheat oven to 180 degrees Celsius.

2. Add dry ingredients to large mixing bowl. Stir in wet ingredients. Fold in the “fold ins” until the dough starts to form into a squishy soft ball.

3. Place dough in the fridge or freezer until it firms up a bit – usually 15 minutes will do it.

4. Plonk Tbsp sized blobs of the batter onto a baking sheet sprayed with cook & spray and flatten with back of spoon.

5. Bake at 180 for about 12 minutes – more or less depending on cookie size and how chilled your dough was. I didn’t really leave it in for very long- say, 10 mins? This might explain the divine texture, but next time I’ll let it stay in the oven for the *whole* 12 minutes and torture myself to get a firmer texture that I can dunk into my coffee.

Seriously, these are delicious- even Dawid is torn between sharing and *helping* me make more just so that he can eat this batch all by himself.

This is making me hungry- I’m off to chow!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

One thought on “Plink plonk! Pumpkin cookies

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