|It's so good|
|Comes in creamy AND chunky!|
|The not-quite-secret ingredient|
|Well, I think vegan is fun (just not all the time)|
Adapted from Two Peas and Their Pod
One of a vegan baker's best friends is the "flax egg." Freshly ground and mixed with water, flax seeds form a gel with the same consistency and binding power as eggs. Just grind 1 tbs of flax seeds, whisk with 3 tbs of water, and chill in the fridge for 1 hour.
1 1/4 c whole wheat pastry flour
1/2 tsp baking soda
1 tsp salt
1/2 (heaping) c Biscoff spread
1 c turbinado sugar
1/2 c pumpkin puree
1 tbs ground flax seed + 3 tbs water (or 1 egg, for non-vegans)
2 tsp vanilla paste or vanilla extract
1 1/2 c oats
Preheat an oven to 350 F.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
|Whole wheat pastry flour is awesome, but you can use white if you like|
|Trust me, I'm a professional|
Allow cookies to cool on the baking sheet for 10 minutes, then remove to a cooling rack. Makes 12 large cookies.