Is it a cookie? Is it a muffin? Maybe its a cooffin? One might describe them as a cookie crossed with a muffin top, and let’s all agree that’s the best part of a muffin anyhow. Whatever you want to call them they are D-licious! A hint of cinnamon, mashed squash, three scoops of oats and the most decadent dark chocolate chunks boulders make these cookies an excellent choice for a quick grab and go breakfast (yes cookies for breakfast!) or an afternoon snack.
If you have some roasted squash or yams lying around, simply mash it up and use it in these cookies. If not feel free to use store-bought pumpkin puree, just be sure to check that it’s not pumpkin pie filling which has added sweetener and spices.
I love these cookies because they are not as sweet as a traditional cookie. Relying on a little maple syrup and the natural sweetness from the squash means they lack the crispness of a refined sugar laden butter filled cookie. For me this is a huge win, and like I said before it’s really all about those dark chocolate chunks!
This arctic outflow we’ve been experiencing is a good excuse to turn on your oven, roast some squash and make these cookies! I’ve been keeping our cookie supply topped off and putting extras in the freezer for easy snacks to enjoy with afternoon coffee.
Vegan Pumpkin Chocolate Chunk Spelt Cookies
yields: 14-15 cookies
- 3 cups Rolled oats
- 1 cup Spelt flour
- 2 tsp. Cinnamon
- 1 tsp. Baking soda
- 1/4 tsp. Salt
- 1 cup Mashed squash (I used roasted and mashed red kuri squash but any pumpkin/squash will work including canned)
- 1 cup Non dairy milk (I used coconut milk)
- 1/4 cup Maple syrup
- 2 Tbsp. Olive oil
- 1 tsp. Apple cider vinegar
- 1/2 cup Raisins
- 1/2 cup Walnuts, roughly chopped
- 1/2 cup (about 100 g) Bittersweet chocolate, chopped into chunks (organic and fair trade if possible)
Pre-heat oven to 375°F.
In a large bowl whisk rolled oats, spelt flour, cinnamon, baking soda and salt together.
In a small bowl whisk together wet ingredients (mashed squash, milk, maple syrup, olive oil, apple cider vinegar).
Stir wet ingredients into dry. Add raisins, walnuts and chocolate chunks.
Using a 1/3 measuring cup, portion out cookies onto a parchment lined baking tray. Flatten each cookie with your fingers to about 3/4″ thickness.
Bake 18-20 minutes. Remove from oven and let cool for 2 minutes then transfer to a wire rack.