Tuesday, December 17, 2013

Pumpkin Maple Sugar Cookies (Vegan)

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
All mixed together
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.

ready to bake

ready to eat

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