"Natural Healing with Herbs for a Healthier You"
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Makes 36 3-inch cookies
These plump, moist cookies are easy to make and delicious.
INGREDIENTS:
3 cups whole-wheat pastry flour
2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Tablespoon plus 1 teaspoon Apple Cider Vinegar
1 15-ounce can solid-pack pumpkin (about 2 cups)
3 Tablespoons Agave
1/2 cup molasses
1 cup non-dairy milk (IE soymilk, rice milk, nut milk, or water)
1 cup raisins
Chopped nuts, optional
canola oil spray
DIRECTIONS:
Preheat oven to 350ºF.
Mix together flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine Apple Cider Vinegar, pumpkin, Agave, molasses, and non-dairy milk or water. Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a baking sheet sprayed lightly with canola oil. Bake 15 minutes, or until lightly browned. Cool cookies on a wire rack. Store in an airtight container in the refrigerator.
These plump, moist cookies are easy to make and delicious.
INGREDIENTS:
3 cups whole-wheat pastry flour
2 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Tablespoon plus 1 teaspoon Apple Cider Vinegar
1 15-ounce can solid-pack pumpkin (about 2 cups)
3 Tablespoons Agave
1/2 cup molasses
1 cup non-dairy milk (IE soymilk, rice milk, nut milk, or water)
1 cup raisins
Chopped nuts, optional
canola oil spray
DIRECTIONS:
Preheat oven to 350ºF.
Mix together flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine Apple Cider Vinegar, pumpkin, Agave, molasses, and non-dairy milk or water. Combine the two mixtures, then stir in raisins. Drop by tablespoonfuls onto a baking sheet sprayed lightly with canola oil. Bake 15 minutes, or until lightly browned. Cool cookies on a wire rack. Store in an airtight container in the refrigerator.
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