Courtesy of Kitchen Stewardship
She lists two versions of this recipe on her site...a not so healthy and healthy version. I just listed the healthy version below because it's the one I followed.
Ingredients:
- 2 cups butter or coconut oil or palm shortening
- 1 1/2 c. sucanat (or any type of unrefined cane sugar)
- 16 oz. can pumpkin or 2 c. pumpkin puree (squash works, too)
- 2 eggs
- 2 tsp. vanilla
- 4 c. white whole wheat flour (I used 100% whole wheat flour and couldn't tell the difference. The cookies were very light)
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp.nutmeg
- ½ tsp. allspice
- 1 tsp. salt
- 2 c. chocolate chips or raisins
- 1 c. chopped nuts
- Cream fat and sweetener.
- Add pumpkin, eggs and vanilla; beat well.
- Stir together flour and next 6 dry ingredients. Add to batter; mix well.
- Stir in choc chips and nuts.
- Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
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