One of the easiest methods to cook salmon is to roast it quickly over high heat. Brush the fillets with a tart glaze made from stone-ground mustard: The preparation will be finished before the oven is fully heated.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 20 |
| Yield: | 20 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 (15 ounce) can pumpkin purée
- 1 ⅓ cups white sugar
- ⅓ cup vanilla-flavored almond milk
- ¼ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, pumpkin purée, sugar, almond milk, vegetable oil, baking soda, cinnamon, vanilla, salt, and cinnamon sugar together in a bowl until a smooth dough forms. Spoon dough, about 1 tablespoon per cookie, onto a baking sheet.
- Bake in the preheated oven until beginning to crisp along the edges, 10 to 12 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Reviews
The cookies were way too chewy for me. It was super bland and more cakey than cookie. I agree with the other review that says it turned out like a thick biscuit. Super disappointed but that’s probably just because I really dislike chewy cookies
These cookies were easy and delicious. My whole family, including the non-vegans, loved them and requested I make them again. Yum!
Pretty good, but I would add some more spices next time. Side note, adding a little extra flour and an egg (I know, it’s supposed to be a vegan recipe) turns this into a great muffin recipe!
I LOVED THIS RECIPE.My daughter says that they are more like a biscuit then a cookie,but she still adores them along with my other three children.