Vegan, Gluten Free Orange Pumpkin Spice Cookies

Always a hit in my house. Sweet, moist, with a hint of autumn spices.

Shopping List:

Makes a dozen

½ Cup of Brown Rice Flour

½ Cup of Oat Flour

½ Teaspoon of baking soda

1/8 Teaspoon of aluminum free baking powder

1/8 Teaspoon of salt

1 Tablespoon of whole oats

1 Teaspoon of pumpkin spice

1/8 Teaspoon of ground cinnamon

1/8 Teaspoon of ground ginger

½ Teaspoon of real vanilla extract

1/3 Cup of organic sugar (I use Wholesome brand)

1/3 Cup of dark brown sugar (I use Wholesome brand)

1 Flax seed egg (mix 1 tablespoon of ground flax seed with 3 tablespoons of water)

2 Tablespoons of unsweetened organic apple sauce

2 Tablespoons of vegan butter, room temperature (I use Earth Balance or Miyokos butter)

Zest of one orange (with a small crater, gently scrape the outside of an orange, just the skin not the white part)

Method:

1. In a bowl, whisk together the brown rice flour, oat flour, baking soda, baking powder, pumpkin spice, cinnamon, ginger, and salt.
2. In another bowl, cream together (mash) the sugars and butter until well mixed (if the butter is not soft enough then pop in microwave for a few seconds). Stir in the flax seed egg, orange zest, applesauce, and vanilla extract.
3. Add the flour mixture to the liquid mixture and combine by hand until no streaks of the flour (no need to overmix). Gentle fold in the oats.
4. Set cookie dough mixture in the refrigerator for 20 minutes to set and thicken up. In the meantime, preheat oven to 350 and line 2 baking sheets with parchment paper.
5. Once cookie dough has set, drop dollops of the dough using a tablespoon or small cookie scooper onto the lined baking sheet putting a little space between each dollop. Feel free to flatten the cookies with fingers or the back of a spoon a bit.
6. Bake for approximately 12 minutes or until the edges are nice a brown. Let cool completely so not to stick to the parchment paper or each other.
7. Store in an air tight container.

 

---