Saturday, November 1, 2014

Recipe for today: Chewy Pumpkin Cookies by Rose Marie Jarry


20 minutes + 20 minutes of cooking
9-15 Servings
228-448 calories per serving
Vegan, gluten-free

Ingredients

  • 1 ½ cups cooked pumpkin flesh
  • 2 cups quinoa or millet flour
  • 1 cup gluten-free oat flakes
  • ¼ cup natural sweetener such as black strap molasses
  • ½ cup honey or maple syrup
  • ¼ cup chia seeds
  • ½ cup coconut oil
  • 2 TBS cinnamon powder
  • 1 TSP ground nutmeg
  • 1 TBS baking powder

Directions

  1. Preheat the oven to 400F.
  2. Mix together all ingredients except for a part of the cooked pumpkin. Save ½ cup for later on.
  3. Form 9-15 cookies and place them on a greased cookie sheet.
  4. Add 1 teaspoon of the remaining cooked pumpkin to the middle of each cookie, then sprinkle some cinnamon on top.
  5. Cook 20 minutes. Keep in the refrigerator for a longer shelf-life.
Calculated by www.myfitnesspal.com

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