Double Pumpkin Cookies

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Double Pumpkin Cookies

Makes about 36—Egg- & Dairy-free

 

 

Pumpkin seeds and canned pumpkin provide a double dose

of flavor in these moist and delicious cookies.

 

 

1 Tbs. flaxseeds

1 cup packed light brown sugar

1/3 cup sunflower oil

1 cup canned solid pack pumpkin

1 tsp. vanilla extract

1 1/2 cups unbleached all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. salt

1/2 cup hulled pumpkin seeds, coarsely chopped

1/2 cup chopped dates

1. In blender, grind flaxseeds to fine powder. Add 3

tablespoons water and blend until frothy. Set aside.

Preheat oven to 375ûF.

 

2. In large bowl, combine sugar and oil. Beat with

electric mixture on medium speed until well blended.

Beat in pumpkin, flax mixture and vanilla until well

blended, scraping down sides of bowl as needed. On low

speed, beat in flour, baking powder, baking soda,

cinnamon, allspice and salt and mix until combined.

Stir in pumpkin seeds and dates until blended.

 

3. Drop batter by tablespoonfuls onto greased baking

sheets, spacing about 2 inches apart. Using fork,

press cookies to flatten slightly. Bake until lightly

browned, 15 minutes. Transfer cookies to wire rack and

let cool completely.

 

PER cookie: 67 CAL; 1 G PROT; 2 G TOTAL FAT (0 SAT.

FAT); 11 G CARB.; 0 MG CHOL; 54 MG SOD.; 1 G FIBER

 

 

 

 

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