Fat-Free Pumpkin Cookies

• Produce

  • 1/2 tsp Ginger
  • 1/2 cup Pumpkin, canned

• Breakfast Foods

  • 1/4 cup Rolled oats

• Condiments

  • 1/2 cup Agave nectar

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Flour, unbleached
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tbsp Turbinado sugar -- or icing
  • 1 tsp Vanilla extract
  • 1/2 cup Whole wheat flour

• Other

  • 2/3 cup Okara (or 8 ounces firm tofu, blended in a food processor until smooth

Found on blog.fatfreevegan.com

Description

Ingredients

• 1/2 cup whole wheat flour (I used white whole wheat flour)
• 1/2 cup unbleached flour
• 1/4 cup rolled oats
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup agave nectar
• 1/2 cup canned pumpkin
• 2/3 cup okara (or 8 ounces firm tofu, blended in a food processor until smooth)
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar -- or icing, below

Directions

• Preheat oven to 375F.
• Mix the flours, oats, baking soda, spices, and salt in a mixing bowl. Mix the agave nectar, pumpkin, okara (tofu), and vanilla in another bowl. Add the wet ingredients to the dry and stir just until well-blended. Do not over-stir.
• Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Sprinkle with turbinado sugar, if desired. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Allow to cool completely before serving.

Nutrition