Pumpkin Spice Cookies

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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

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 350 F.
  2. 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.
  3. Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a baking sheet lined with parchment paper.
  4. Bake 15 minutes, or until lightly browned. Remove from baking sheet with a spatula and place on a rack to cool.
  5. Once cool, store in an airtight container in the refrigerator.