Wednesday, April 10, 2013

Pumpkin Walnut Cookies

If you're like me, you don't keep a lot of perishables like milk, eggs, and butter around because they end up going bad before you get a chance to use them. This can really cramp your style if you decide to bake a spontaneous batch of cookies and don't want to go to the store. Luckily there are some fantastic recipes out there for vegan baked goods. You can buy the ingredients for this batch and forget about them for months.


1 1/2 cups whole wheat flour
1/2 cup rice flour
1/4 cup tapioca starch
1 1/3 cups rolled oats
1 teaspoon baking soda
1 dash salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
2/3 cups maple syrup
2/3 cup organic canola oil
2 tablespoons molasses
1 can organic pumpkin
1 teaspoon vanilla
1 cup chopped walnutes


1. Preheat oven to 350.
2. In a medium sized bowl, mix together flours, starch, oats, baking soda, salt, and spices.
3. In a large bowl, mix together sugar, maple syrup, oil, molasses, pumpkin, and vanilla.
4. Add dry ingredients to wet in three batches, stirring or beating in between batches.
4. Fold in walnuts.
5. Drop by tablespoon onto greased cookie sheets and flatten.
6. Back 16 minutes and set on a wire rack to cool.

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