My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
I made these cookies over Thanksgiving vacation and although I was not sure how they would come out, seeing as I completely made the recipe up, I should never have had any doubts. They are honestly my new favorite "healthy cookie". Completely vegan, full of whole grains and healthful pumpkin, these cookies are perfect with a cup of tea, as a snack, dessert or even breakfast. I had a bag of them with me on the plane ride back from vacation, and they were exactly what I needed that morning. So this holiday, instead of the usual sugar cookies filled with butter and plain white sugar, try these nutritious and satisfying delights!!
Pumpkin Maple Sugar Cookies
All mixed together
organic whole wheat flour
tsp. ground nutmeg
tsp. baking soda
pure maple syrup
canned organic pumpkin puree
organic canola oil
1 C. walnuts, chopped
Preheat oven to 350F. In a medium bowl,
combine the flour, oats, flaxseed, wheat germ, cinnamon, nutmeg, baking soda
and salt. Stir to blend well. In a large bowl, whisk together the maple syrup,
pumpkin puree, oil and vanilla. Carefully combine the dry and wet ingredients,
and then fold in the walnuts. Using a spoon, drop large mounds of dough onto an
ungreased baking sheet and flatten slightly, making each cookie about 2 inches
in diameter. Bake the cookies until golden
brown and a bit firm to the touch, 18 to 20 minutes. Using a spatula, carefully
transfer the cookies to a wire rack and cool completely.