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Pumpkin Maple Sugar Cookies |
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
1 C.
organic whole wheat flour
1 C.
old-fashioned oats
1 T.
wheat germ
2 T.
ground flaxseed
1 tsp.
ground cinnamon
1/4
tsp. ground nutmeg
1/2
tsp. baking soda
1/2 tsp.
salt
2/3 C.
pure maple syrup
1/2 C.
canned organic pumpkin puree
1/3 C.
organic canola oil
1 tsp.
vanilla extract
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.
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ready to bake |
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ready to eat |
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