photo: vegandietguide.com
Since our healthy food of the week is pumpkin, here's a light and fluffy pumpkin cookie that is absolutely delicious. This is a five star recipe for pumpkin lovers and it's very easy to make. Recipe from Xagave Cookbook, page 96.
Ingredients:
1 - 15 oz. can pumpkin puree
4 eggs
1/2 cup butter, melted
1-1/2 cups Xagave nectar (agave)
1 tsp. vanilla
3-1/2 cups whole grain flour *
2 tsp. baking powder
2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups milk chocolate chips (I use semi sweet)
1-2 cups rolled oats (optional--for crunchier cookie)
Preheat oven to 325 degrees. Mix pumpkin, eggs, butter, Xagave and vanilla with electric blender until smooth consistency (you can also use a mixer--I use my Bosch Kitchen Center mixer.) Add flour, baking powder, salt, and spices and mix with pumpkin mixture. Add chocolate chips and oats (optional.) Use ice cream scooper and scoop about 6 cookies per cookie sheet, leaving 2-3 inches between cookies. Bake for 18 minutes or until fork stuck in middle of cookie comes out clean.
* Extra delicious with equal parts spelt, barley and brown rice flour blend for low gluten. May also use white wheat flour, pastry grind.
Note: the picture is NOT of the actual cookie in this recipe, but is representative. If any of you make this cookie, please be sure to comment on how you like it! I'm a great fan of pumpkin and I'd like to find out if any of you share my passion.
Comments