Saturday, October 27, 2012

Recipe Time!

Okay so I am so exited to share my newly perfected cookie recipe... BEHOLD: Egg Free, Dairy Free Pumpkin Oatmeal Spiced Cookies! These are dedicated to my best friend Kristi, and in spirit of her October birthday!

What you'll need: 

3/4 cup of Earth Balance Butter (can be found at Trader Joe's or Whole Foods)
1/3 cup of pumpkin puree or canned pumpkin 
1 cup of packed dark brown sugar
1 cup of flour 
2 cups of rolled oats (not instant)
1/2 teaspoon of of baking soda 
1 teaspoon of salt 
2 teaspoons of vanilla extract (alcohol free is best)
1/2 tablespoon of cinnamon
1 teaspoon of pumpkin pie spice  

Creating it:

Preheat Oven to 350 degrees F. Combine room temperature EB butter and pumpkin puree in a glass bowl. Mix together with a whisk. Combine sugar, salt, vanilla extract, cinnamon and pumpkin pie spice. Continue to stir mixture until completely smooth, no lumps. Next slowly add in flour and baking powder, whisk until smooth. Switch out the whisk for a large wooden spoon. Lastly, add oatmeal into batter by mixing it in a little at a time. Once all of the oatmeal has been completely mixed in, place entire bowl of cookie dough into the refrigerator to set. This last step will stiffen the dough so its easier to shape and isn't too sticky. You can either use the "scoop and drop" method or "roll and press" method. Both give you nice looking shaped cookies! 

Scoop and Drop: simply scoop up a walnut sized amount of cookie dough and drop onto a metal baking sheet. Bake for 12 minutes to get rustic looking cookies, with an unpredictable shape.

Roll and Press: take a walnut sized amount of dough, roll between hands, and press down to form a flat circle. Bake for 10 minutes for uniform and share-worthy cookies.

Let them cool for 5-10 minutes so they can get their crisp! 

I hope this recipe is shared with good company, herbal tea, joy, love and happiness.  

Love, Bianca.

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