Pumpkin Oatmeal Cookies with Maple Glaze
Pumpkin Oatmeal Cookies with a Maple Glaze
These cookies are one part cookie, one part scone. You can eat them plain, dip them in the maple glaze, or even slice them in half and add some cream cheese. The flax egg makes them a great vegan option too. In this recipe, feel free to substitute a regular egg in for the flax egg and your results will work out the same. If you have pumpkin pie spice handy, you could also use that as your seasoning to your taste preference.
- 1 cup of all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- dash of nutmeg and allspice
- 1/2 tsp baking soda
- dash of salt
- 1 cup of rolled oats
- 1/2 cup of butter or coconut oil softened
- 1/4 cup of brown sugar
- 1/4 cup of maple syrup
- 1 flax egg create in a small bowl with 1 tbsp flaxseed meal combined with 2.5 tbsp of water left to rest and thicken for 5 minutes
- 1 tsp vanilla
- 1/3 cup pumpkin puree
Maple Glaze (Optional)
- In a small bowl add 1/4 cup of icing sugar. Add one tablespoon of maple syrup and mix to form a glaze. You'll have to play with the measurements until you have the right consistency. Just know that you can always add more icing sugar if it's too thin and more syrup if it's too thick.
- Pre heat your oven to 350 F and line two cookie sheets with parchment paper.
- Take two bowls and combine all of your dry ingredients in one bowl, and all of your wet ingredients in another.
- Combine both mixtures to form a thick doughy consistency.
- Add water one tablespoon at a time if you find your mixture to be too dry.
- Roll the dough into balls that are a heaping tablespoon big and place on the cookie sheet. Press down on each with your hand to flatten them slightly.
- Bake for 12-14 minutes until the bottoms are browned and the edges are slightly crisp.
- Once cooled completely dip the top of the cookie in the glaze mixture and set to dry.