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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 20 |
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I like to add raisins to make pumpkin raisin cookies, but thats all up to you, the chef. These lack a little substance due to there not being any eggs, but are still very tasty. Ingredients:
1 cup pumpkin puree (not the pie mix, i use libby's) |
2 cups whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup soymilk |
1/2 cup sugar |
1/4 teaspoon nutmeg |
1/2 cup raisins (optional) |
Directions:
1. Preheat the oven to 350°F.
2. Mix everything but the pumkin, raisins (if you are using them), and milk.
3. Add raisins(if you're using them), milk, and pumpkin.
4. Mix until desired texture is reached.
5. Drop by spoonfuls on a greased baking sheet.
6. (Depending on how big your spoonfuls are) Bake for 15 minutes per batch.
7. Let stand for a few minutes (on cooling rack).
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