Pumpkin Cookies Recipe used with permission from Katie Kimball’s Smart Sweets ebook. 1. Cream 2 cups coconut oil or butter (I used coconut oil) together with 1 1/2 cups sucanat or sugar. 2.Add to this mixture: 16 oz. can pumpkin or 2 cups pumpkin puree or 2 cups butternut squash 2 eggs 2 tsp. vanilla extract Beat well. 3. In a separate bowl, stir together: 4 cups whole wheat flour – I grind my own flour with hard red wheat berries in my Country Living Grain Mill 2 tsp. baking powder 2 tsp. cinnamon 2 tsp baking soda 1 tsp nutmeg 1/2 tsp allspice 1 tsp. REAL salt 4. Add to batter and mix well. 5. Stir in 2 cups chocolate chips or raisins, and 1 cup chopped nuts such as walnuts (optional). 6. Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. They will spread slightly. Bake at 350°F for 12-15 minutes. 7. I let them cool for 2-3 minutes before transferring to cookie racks. I have the stacking chrome ones and love them. 8. Enjoy!
Posted on: Thu, 14 Nov 2013 17:07:54 +0000
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