Fall Pumpkin Spiced Cookies
~ adapted from Anni Daulter ~
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Measure 1 cup whole wheat pastry flour.
For oat flour, process Quaker Oates Old Fashioned oats (not the instant or the quick cooking kind of Quaker)– process 1 cupful at a time, using the metal blade.
Measure into the same bowl as the previous flour, 1 cup oat flour.
Add 1/2 teaspoon sea salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder,
1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon allspice.
In another bowl, mix together 1/2 cup fresh or canned pure pumpkin,
1/2 cup agave nectar, 1 tablespoon unsalted butter,
1 teaspoon vanilla extract,
and 1/2 cup pure cane sugar.
Blend in 1/4 cup coconut oil,
then the flour mixture. Create a soft dough.
Roll onto a floured surface.
With a 1/4-inch thickness, cut out the cookies,
Bake 10 to 15 minutes. You want them soft on the inside, not dried out– a healthy but good cookie.
Wipe or brush off flour after cooled on a rack.
Sift over the tops with powdered sugar.
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