Pumpkin Molasses Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 cups whole wheat pastry flour1/2 teaspoon salt1 teaspoon baking soda1 tablespoon cinnamon3/4 teaspoon nutmeg1/4 cup ground flaxseed1/2 cup canned pumpkin1/4 cup black strap molasses1/4 cup melted coconut oil3/4 cup dark brown sugar2 tablespoons water
Preheat the oven to 350 degrees.
Whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg and flaxseed. Stir the brown sugar.
Melt the coconut oil, let cool to room temperature & stir in pumpkin, molasses & water.
Mix wet and dry ingredients together well, dough will be sticky.
Roll dough into walnut size ball. Roll in mixture of sugar with a little added ginger. Place on cookie sheet. Use the bottom of a glass to smash the cookie to a 1/2 inch or there about.
Cake for 10 minutes. Cool and keep in airtight container.
Serving Size: Makes 36 two-inch cookies
Number of Servings: 36
Recipe submitted by SparkPeople user TABRADIS.
Whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg and flaxseed. Stir the brown sugar.
Melt the coconut oil, let cool to room temperature & stir in pumpkin, molasses & water.
Mix wet and dry ingredients together well, dough will be sticky.
Roll dough into walnut size ball. Roll in mixture of sugar with a little added ginger. Place on cookie sheet. Use the bottom of a glass to smash the cookie to a 1/2 inch or there about.
Cake for 10 minutes. Cool and keep in airtight container.
Serving Size: Makes 36 two-inch cookies
Number of Servings: 36
Recipe submitted by SparkPeople user TABRADIS.
Nutritional Info Amount Per Serving
- Calories: 65.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 70.4 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.3 g
- Protein: 0.9 g
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