1 ½ cups whole wheat flour
½ tsp. ground cinnamon
4 Tbsp. vegetable oil (Anne recommended using safflower oil)
1 Tbsp. all natural molasses – preferably blackstrap
½ tsp. ground nutmeg
½ cup solid pack pumpkin (canned pumpkin)
½ cup water
In a large bowl, mix all ingredients. With a teaspoon, drop spoonfuls of dough onto a cookie sheet 1 inch apart. Bake at 400 degrees for 12 to 15 minutes. When done, cookies should be firm to the touch. Turn oven off, and let cookies sit for 1 hour to harden.
Yield: Approximately 30
Anne said they freeze well.
3 weeks ago