Fall Pumpkin
Spiced Cookies & Rice Milk
Ingredients:
• 1 cup whole wheat pastry flour
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 teaspoon vanilla
• 1/2 cup fresh or canned plain pumpkin
puree
• 1 Tablespoon unsalted butter
• 1/2 cup raw agave nectar
• ½ cup pure cane sugar
• 2 eggs
• 1/4 cup coconut oil
• organic confectioners’ sugar, for dusting
Do it!
1. Preheat oven to 350 degrees. (Recipe makes 12-15 cookies.)
2. In a large mixing bowl, blend together the flours, baking powder, baking soda, salt, nutmeg,
cinnamon, ginger, and allspice.
3. In a separate bowl, mix the vanilla, pumpkin puree, butter, agave and sugar. Mix well. Add the
eggs, one at a time, then add the oil and blend together until smooth.
4. Slowly add flour mixture to pumpkin mixture until you create a nice soft dough.
5. Begin to roll out dough on a floured surface to about ¼ inch thick and either use cookie
cutters, like perhaps a fall leaf, or drop into ball shapes, and flatten to ¼ thick on a parchment
lined baking sheet.
6. Bake for approximately 15 minutes, until light golden brown. They should be chewy on the
inside. Sprinkle with confectioners sugar and serve with rice milk.
In Anni’s Conscious Kitchen 65