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Tuesday November 30, -0001 comments

Honey Pumpkin Drops 

A great cookie and tasty snack!  The pumpkin is an excellent source of vitamin A and beta carotene.


½ cup butter

1 cup honey/maple syrup/agave

2 eggs or egg substitute (¼ cup unsweetened applesauce = 1 egg, 1 tablespoon ground flaxseed + 3 tablespoons of water = 1 egg, ¼ cup mashed banana = 1 egg)

1 cup pumpkin

¼ cup milk

2½ cups flour

1 Tablespoon baking soda

¼ teaspoon sea salt

¼ teaspoon ginger

½ teaspoon nutmeg

2 teaspoons cinnamon

½ cup chopped roasted walnuts or sunflower seeds


Preheat oven to 375 degrees.  Oil a cookie sheet. 

In a large bowl, combine the flour, baking soda, salt, and spices.  Stir in the nuts or seeds.  In a bowl, whip together the butter, honey, eggs, milk, and pumpkin.  Stir into the flour mixture until well blended. 

Bake until golden brown, 10-12 minutes.  Cool 2 minutes on the cookie sheet.


My personal variations:

My own mix of wheat-free flours

I freeze the dough in cookie sized balls and then bake at my convenience for snacks.

  Make a double batch and Enjoy!


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