Vegan pumpkin cookies

This vegan pumpkin cookie recipe was shared with us by Sarah Lüttge from @lisboafoodguide .

Ingredients
Makes 12 vegan pumpkin cookies:

• 3 cups of oatmeal
• 1 1/2 tablespoons chai seasoning (see below) or pumpkin pie seasoning
• 1 1/2 teaspoons of baking soda
• 3/4 teaspoon of fine sea salt
• 1 cup of unsweetened almond milk
• 1 cup of cooked pumpkin puree
• 1/2 cup maple syrup
• 3 tablespoons of melted coconut oil (or any oil with a mild flavor)
• 1 teaspoon of vanilla extract
• Optional: 3 teaspoons of chia seeds

*Thai spice blend: 2 teaspoons of cardamom, 2 teaspoons of cinnamon, 1 teaspoon of ginger, and 1/4 teaspoon of ground cloves.

Preheat the oven to 190°C.

Place 3/4 of the oats in a blender or food processor and pulse until they reach a flour-like consistency. Add the chai seasoning (or pumpkin pie seasoning), baking soda, and sea salt, and pulse until the mixture is evenly combined. Now add the remaining 1/4 of the oats. Set aside.

In a separate large mixing bowl, add the milk, pumpkin puree, maple syrup, coconut oil, and vanilla extract until combined. Fold the dry ingredients into the wet ingredients mixture and stir until just combined. (Try to avoid overmixing).

Portion the ingredients into small cookies. Bake for 15-18 minutes. Remove the vegan pumpkin cookies from the oven and place the skillet on a wire rack for 5 minutes.

Serve warm. Or let the cookies cool to room temperature, then store in an airtight container for up to 3 days, or freeze for up to 3 months.

If you thought butternut squash was only good for soups or savory dishes, you were wrong! Because it's so soft and sweet, it works just as well as a dessert. These muffins are a treat for your taste buds, super fluffy with a hint of orange and spices!