Satisfy that holiday sweet tooth with this healthy Pumpkin Spice Cookies recipe!
Look for aluminum-free baking powder the next time you go shopping. Aluminum may pose potential risks to our health as a neurotoxin. While the dose makes the poison, some studies show a relationship with aluminum that is stored in the body and neuro-disorders (such as Alzheimer’s disease.) Limiting exposure to all metals is a protective measure we can take to optimize our health.
Pumpkin Spice Cookies Recipe
- Yield: 36 Servings
- Ready In:
Nutritional analysis per serving (1 cookie): calories 43, fat 2 g, saturated fat 2 g, cholesterol 0 mg, fiber 1 g, protein 1 g, carbohydrate 5 g, sodium 25 mg
- 1 cup pumpkin puree fresh or canned
- 1 tablespoon maple syrup
- 1/3 cup apple sauce
- 1 teaspoon vanilla
- 1/4 cup vegan palm shortening or melted coconut oil
- 1 cup oat flour
- 1/2 cup almond meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch sea salt
- 1/2 cup pecans chopped
- 1/4 cup mini chocolate chips
- Preheat oven to 350F.
- Mix the pumpkin, syrup, apple sauce, vanilla and shortening (or oil if using) in a large bowl. Alternatively, place in a blender and blend until combined.
- In a separate medium bowl sift the oat flour, almond meal, baking soda, baking powder and spices together.
- Add the dry ingredients to the pumpkin mixture and mix to combine. Then fold in the pecans and chocolate chips.
- Scoop 1-tablespoon of batter onto a large baking pan lined with parchment paper. Repeat until all batter is used.
- Bake for 20 to 25 minutes, or until just slightly firm.
- Store uneaten cookies in a sealed glass container at room temperature for 2 days or in the refrigerator for up to 5 days.
- Course: Dessert