Pumpkin Spice Cookies
Wet Ingredients
1/3 cup canola oil
½ cup maple syrup
¼ cup barley malt syrup
½ cup brown rice syrup
1 ½ teaspoon vanilla
2 cups canned pumpkin
Dry Ingredients
¼ teaspoon unrefined sea salt
1 cup rolled oats
2 cups whole wheat pastry flour
1 teaspoon cinnamon
¾ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ground cloves
1 cup nuts or seeds, optional
½ cup raisins, optional
Preheat oven to 350. Combine the wet
ingredients and the salt in a food processor or
blender. Blend until uniform in color.
Combine the remaining dry ingredients in a bowl
and mix well. Pour the wet mixture into the dry
mixture and briefly blend with a whisk or
spoon. Gradually add water or flour, as needed,
to make a loose batter.
Drop the dough from
a cookie scoop or tablespoon onto 2 lined or
oiled cookie sheets. Press the cookies flat
with a wet fork or back of a spoon. Bake for
30-35 minutes, until golden brown on the
bottom. Allow the cookies to firm up on the
cookie sheet for 5 minutes before removing them
to a cooling rack.
Source: “Lenore’s Natural Cuisine,” Lenore Baum
