Pumpkin cookies
Who doesn’t like pumpkin? Ok well I’m sure there are a lot of hands raised throughout the world, but I happen to love pumpkin and love cookies so naturally I put the two together to create heaven. This recipe has been greatly adapted from a recipe I found many years ago off the internet which contained margarine, wheat and sugar. I replaced the margarine with vegetable oil since vegan margarine is horribly expenisive and I replaced the wheat with a mix of corn and rice flour. I kept the sugar since everytime I use pumpkin in a recipe it comes out uncooked and adding maple syrup would only make it harder for me. However I am not supposed to have sugar and I suppose this is a bit of an experiment since I’ve been doing bio-feedback for 5 months or so for food allergies. I guess you could say I’m testing the waters again and if it turns out I pay for it, I know to re-arrange this recipe once again.
Onto the recipe!!!…
Pumpkin Cookies
Ingredients:
1 cup vegetable oil
2 cups of canned pumpkin puree
1 cup vegan sugar (I use President’s choice organic cane)
Ener-G egg replacer (Equal to one egg) or other egg replacer
1 cup rice flour
1 1/4 cup corn flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
*optional 1/2 cup walnuts, chocolate chips, raisins (anything you want to put in)
Directions:
Mix the pumpkin, sugar and oil together. Add the egg replacer and mix. Sift in dry ingredients and mix thoroughly. This batter should have a thick enough consistancy to scoop into a spoon, plop on a cookie sheet and flatten down. If it isn’t add a touch more corn flour until you have to right consistancy. Let’s say you screw up and add too much, add a little more pumpkin. Now stop messing with it! :P
Bake at 375 degrees F for about 20-30 minutes depending on how you like your cookies.
