autumn’s been teasing us, lately; one minute it’s crisp and blustery, just enough to where i can slip out of my home comfortably in a chunky cable-knit sweater, and the next minute it’s super bright, sunny and warm. i think it’s safe to say that it’s finally starting to cool off, and i think the gold, red and brown leaves tumbling down the streets here can vouch for me.
today’s recipe is an easy one, one that definitely screams of autumn. these cookies are tender, lightly crispy around the edges, fluffy, ‘butter-y’ and packed to them brim with naturally spicy pecans, chocolate chips and a dash of pumpkin-pie spice.
all you’ll need for this recipe is <b>12</b> ingredients, and roughly 30 minutes, that’s all! so, here goes;
1 ¾ cups of rolled oats,
2 cups of all-purpose or whole wheat flour,
4 heaping teaspoons of baking powder,
½ cup of room temperature earth-balance or coconut oil (i prefer the former),
¼ cup of plant based milk,
½ cup of vegan friendly chocolate chips (i use trader joe’s),
2 handfuls of pecans, chopped,
1 ½ cup of brown sugar,
1 teaspoon of cane sugar,
2 teaspoons of vanilla extract,
1 teaspoon of pumpkin-pie spice,
a dash of sea salt
so, start by pre-heating your oven to 375°. in a large mixing bowl, mix together your flour, oats, baking powder, brown and cane sugar, pumpkin-pie spice and salt. then in another add in your room temperature earth-balance or coconut oil, plant based milk and vanilla extract. once all of your dry ingredients are well combined, and there’s not lumps or bumps, and you’ve creamed your moist ingredients, go ahead and roll everything into one another in your larger mixing bowl. roll into balls, place onto parchment paper and bake for roughly 8-10 minutes, or until the edges are crisp and the center has gotten a bit more solid. let cool for a bit, and enjoy!