Home cooking: Vegan pumpkin oatmeal cookies are a hit

Love soft oatmeal cookies but concerned about cholesterol? These a healthy substitute.

September 15, 2010

Nicole Anderson and her husband, Wayne, are parents to two preschoolers. Nicole holds degrees in education and nursing and is pianist, soloist and minister of music for New Joy Fellowship Seventh-day Adventist Church in Hagerstown.

"My husband loves soft oatmeal cookies, but (he) tends to have high cholesterol," Nicole says. "So he asked me to make him a healthy substitute. Searching for vegan recipes, I stumbled onto 'Vegan with a Vengeance,' by Isa Chandra Moskowitz. This recipe was an instant hit."

Seventh-day Adventists believe that eating and drinking affect spiritual health and well as physical health, and vegetarianism is recommended for SDA members.

- Faith Crumbly, member of New Joy Fellowship Seventh-day Adventist Church.

Vegan pumpkin oatmeal cookies

2 cups all-purpose flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin (do not use pumpkin pie mix)
1 teaspoon vanilla extract
1 tablespoon ground flaxseeds, optional
1 cup walnuts, finely chopped (see cook's note)
1/2 cup raisins (see cook's note)


Preheat oven to 350 degrees.

Mix flour, oats, baking soda, salt, cinnamon and nutmeg.

In a separate bowl, mix together the sugar, oil, molasses, pumpkin and vanilla (and flaxseeds if using) until very well combined. Add the dry ingredients to the wet in three batches, folding to combine. Fold in the walnuts and raisins.

Drop by tablespoons or teaspoons an inch apart onto the prepared cookie sheets. Flatten the tops into a cookie shape with a fork or with your fingers.

Bake 16 minutes. If you are using two sheets of cookies on two levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 sheets.

Remove from oven, cool on the cookie sheets for 2 minutes, then transfer to a cooling rack. Allow to cool and set. They taste even better the next day.

Makes 4 dozen cookies.

Cook's notes: Substitute pecans if preferred, or omit nuts altogether. During the holidays, in place of regular raisins, I use golden raisins or dried cranberries or both.

- Reprinted courtesy of Da Capo Press. Submitted by Nicole Anderson, minister of music for New Joy Fellowship Seventh-day Adventist Church in Hagerstown.

The Herald-Mail Articles