Pump Up the Kamut Autumn Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
2 tbsp ground flaxseed1/4 cup hot water 1 cup whole wheat flour1 cup Kamut flour1 tsp baking soda3/4 tsp salt1/2 tbsp cinnamon1/2 tsp nutmeg1/2 tsp ground gingerpinch black pepper1 cup brown sugar2/3 cup canola oil1 cup pureed pumpkin2 tbsp maple syrup1 tsp vanilla1 tsp maple extract (optional)1 1/3 cups Kamut flakes2 tbsp whole flaxseed1 cup diced dates
Preheat oven to 350F, line 3 baking sheets with parchment paper.
In a small bowl, whisk together flaxseed and water. Let stand 10 minutes.
In another medium bowl, whisk together flours, baking soda, salt and spices.
In a large bowl, beat brown sugar, oil, pumpkin, maple syrup and extracts.
Add flax mixture and beat in well.
Add dry ingredients, mixing well, then fold in Kamut flakes, flaxseed and dates.
Place 1 inch apart on the sheets and flatten the tops slightly (they don't spread much). Sprinkle with raw or maple sugar if desired.
Bake 16 minutes.
Cool on the sheets set on wire racks. Allow to "age" overnight for best flavour!
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, whisk together flaxseed and water. Let stand 10 minutes.
In another medium bowl, whisk together flours, baking soda, salt and spices.
In a large bowl, beat brown sugar, oil, pumpkin, maple syrup and extracts.
Add flax mixture and beat in well.
Add dry ingredients, mixing well, then fold in Kamut flakes, flaxseed and dates.
Place 1 inch apart on the sheets and flatten the tops slightly (they don't spread much). Sprinkle with raw or maple sugar if desired.
Bake 16 minutes.
Cool on the sheets set on wire racks. Allow to "age" overnight for best flavour!
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 113.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 22.4 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.5 g