Autumn Harvest Oatmeal Cookies

Anybody who knows me knows that I love this season more than any other! Many of my fondest childhood memories occurred around this time of year, and it so happens that all of my major life changes (veganism included) took place around the harvest season. That being said, I like to celebrate each autumn with a warm mug of mulled wine and these super moist and chewy Autumn Harvest Oatmeal Cookies (adapted from the PPK).

2 cups whole wheat flour

1 1/2 cups rolled oats

1 teaspoon baking soda

1 teaspoon Himalayan sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 3/4 cups evaporated cane juice sweetener

1/3 cup sunflower oil

1/3 cup extra virgin olive oil

2 Tbsp grade-b maple syrup

1 medium acorn squash (seeded, steamed, and puréed)

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup walnuts (chopped)

1 cup Calimyrna figs (diced)

Preheat oven to 350 degrees.

In a large bowl, combine all dry ingredients (except sweetener) and mix together. In a separate bowl, combine sweetener and all wet ingredients and mix well. Pour wet mixture into dry mixture and combine to an even consistency. Fold in walnuts and figs.  

On 2-3 cookie sheets, place tablespoon sized dollops of cookie dough about 2 inches apart. Bake sheets on separate racks for 15-20 minutes. Let baked cookies cool completely on a cooling rack before serving.