Since we don't do eggs, nuts or dairy, baking can be a challenge, but I've found that it's easy to modify Libby's pumpkin cookie recipe (a favorite from my own childhood) to make it vegan and allergy-friendly. Oh, and for the record, I feel like a half-recipe is ample unless you're having, like, a cookie party or something.
And don't forget to involve the kiddo! Check out these simple ways to do just that!
Ingredients (modified for allergies/vegan)
- 4 cups all-purpose flour
- 2 cups quick or old-fashioned oats, uncooked
- 1 1/2 cups (3 sticks) soy-free vegan buttery sticks, softened to room temperature
- 2 c. firmly packed brown sugar
- 1 (16 oz.) Libby's solid pack pumpkin
- 1 cup Enjoy Life chocolate chips
- 1 c. granulated sugar
- 2 tsp. ground cinnamon
- 2 tsp. baking soda
- egg substitute (equivalent of 1 egg; I like Neat Egg)
- 1 tsp. salt
- 1 tsp. vanilla extract
What to do:
Combine flour, oats, soda, cinnamon and salt; set aside. Use a mixer to beat buttery spread, gradually adding sugars. (No, buttery spread doesn't quite mix like regular butter, but it's OK.) Add egg substitute and vanilla, and mix well.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop about an 1/8 of a cup of dough onto a lightly greased cookie sheet. (Using a medium scoop works well for this.)
Bake at 350°F for 20 to 25 minutes, or until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks.
A note on yield: The original Libby's recipe is for giant cookies shaped like a pumpkin — and almost as big. So unnecessary for young kids, in my opinion. Original recipe says you'll get 32 cookies. Using the size I describe, you'll get closer to 64. (This is why I say to cut it in half or consider freezing.)