Pumpkin Spice Cookies
These chewy, moist cookies are easy to make and delicious. The amount of pumpkin in this recipe has high amounts of beta-carotene, which is convertible to vitamin A – necessary for healthy vision and cell growth. Have this available as an alternative to cookies with particularly high levels of refined sugar. Makes 36 3-inch cookies
- 3 cups gluten free flour
- 4 teaspoons aluminum-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 15-ounce can solid-pack pumpkin purée (about 2 cups) or one fresh pumpkin
- 2/3 cup agave nectar, honey or pure maple syrup
- 1/2 cup molasses
- 1 cup plant-based milk (I use almond milk)
- 1 cup raisins (optional)
- Preheat oven to 350 F.
- Mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine pumpkin, sugar, molasses, and plant-based milk (almond milk) or water.
- Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a baking sheet lined with parchment paper.
- Bake 15 minutes, or until lightly browned. Remove from baking sheet with a spatula and place on a rack to cool.
- Once cool, store in an airtight container in the refrigerator.