This is one of my families all time favorite cookie recipes. We love Pumpkin Cookies year round...they aren't just a fall/winter treat. The distinct flavor of pumpkin is very forgiving for alternative sweeteners. It is really hard to mess these up. My favorite version is sweetened with 1 c sucanat, 1 c barley malt syrup. Most cost efficient is honey, which works too, as does maple syrup. I do throw in a few chocolate chips sometimes for my kids instead of raisins, but they are equally as good with raisins (my favorite).Refined Sugar Free Pumpkin Cookies
2 c sweetener (agave, sucanat, maple syrup, honey, barley malt, or xylitol)
4 c whole grain flour blend* (may need to add more if dough is too thin)
1 c olive oil (coconut oil works, but not as well)
2 c pumpkin (1 small can)
1 t cinnamon
1/2 t ginger
2 t vanilla
2 t baking soda
1 t salt
1 t nutmeg
2 c raisins or 3/4 c chocolate chips
*Can substitute 2/3 c wheat germ, 2/3 c oat bran and 2/3 cup white bean flour
for 1 1/2 cups of flour...delicious and extra healthy!
Combine all ingredients. Cook at 350 degrees for 12-15 minutes. Makes 72 cookies.
2 c sweetener (agave, sucanat, maple syrup, honey, barley malt, or xylitol)
4 c whole grain flour blend* (may need to add more if dough is too thin)
1 c olive oil (coconut oil works, but not as well)
2 c pumpkin (1 small can)
1 t cinnamon
1/2 t ginger
2 t vanilla
2 t baking soda
1 t salt
1 t nutmeg
2 c raisins or 3/4 c chocolate chips
*Can substitute 2/3 c wheat germ, 2/3 c oat bran and 2/3 cup white bean flour
for 1 1/2 cups of flour...delicious and extra healthy!
Combine all ingredients. Cook at 350 degrees for 12-15 minutes. Makes 72 cookies.
1 comment:
I made these tonight, thanks for the recipe!
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