AfroVeganChick: Vegan Pumpkin Oatmeal Carob Chip Cookies

No ordinary chocolate chip cookie here!

Well, hello there November. Fancy seeing you.
For Monday (yes, Meatless Monday occurred just four days ago!), in our sweet seminar class, our assignment was not to read a passage from either theoretical texts (Ernst Fischer's Necessity of Art and Henry Focillon's The Life and Forms in Art) but to gain insight from Pulitzer Prize winning Annie Dilliard's Total Eclipse essay. It was such a breath of fresh air to read poetic nonfictional prose. My chummy classmates and I were also to write an artist's reflection (not a stuffy, puffed chest statement/declaration). Our teachers announced that each of us should bring a little something something morning treat. Thus was dubbed Drawing Seminar Potluck on a cool, gentle Veteran's Day.
I decided to take on a post that Mattie had posted on her Facebook page- Eating Bird Food's recipe for Pumpkin Oatmeal Carob Chip Cookies. I had to make them! They taste like a cross between a traditional chocolate chip and warm pumpkin pie. Soft, sweet, moist treasures bridging flavors of the season and joy of childhood's favorite cookie. These were amazing with cold glass of almond milk.
But it's really, really difficult to stop at one or two.

Vegan Pumpkin Oatmeal Carob Chip Cookies Ingredients and Preparation

1 cup whole white wheat flour
1/2 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie pie
1/4 teaspoon coriander
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1 cup sugar
1/4 cup extra virgin olive oil (or coconut)
1 teaspoon pure vanilla
1 tablespoon apple cider vinegar
1/4 cup carob chips (or vegan chocolate chips)

Preheat oven to 350 degrees and prepare a cookie sheet with oil or parchment paper.

Mix dry (flour, oats, cinnamon, pumpkin pie spice, coriander, baking soda, and salt) and wet (pumpkin, sugar, olive oil, and vanilla) ingredients separately.