Chocolate Chip Pumpkin Cookies
2 cups white spelt flour
3/4 cup whole grain spelt flour ( used all whole grain because we grind all our own flour)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoons grated fresh ginger (I didn't have any, so I used crystallized ginger instead)
pinch of ground cloves
2 tbsp ground flax seed mixed with 6 tbsp water
1 cup brown sugar
1/2 cup safflower oil
1 teaspoon lemon juice
1 cup pumpkin puree
1 cup chocolate chips (I used mini ones, but any size will do)
Preheat oven to 325 degrees.
Line two large baking sheets with parchment paper.
In one bowl, sift flour, baking powder, baking soda, cinnamon and cloves. Grate in the ginger and mix.
In another bowl, combine the flax and water with the sugar and mix well, then add the oil, lemon juice, and pumpkin. Mix well.
Add the flour mixture to the wet ingredients and mix until smoothly combined. Stir in chocolate chips.
Drop tablespoons full of batter onto prepared baking sheets and press down gently with a fork. The batter will be quite wet, more like cake batter than cookie dough.
Bake for fifteen minutes then let cool on a wire rack.
Makes approximately three dozen cookies. Plenty to share with your friends.
Let cool then glaze with:
Vanilla Glaze
Ingredients (use vegan versions):
1 tablespoon + 1 teaspoon nondairy milk (I used almond)
1 teaspoon canola oil
1/4 teaspoon vanilla
1 cup powdered sugar
Directions:
1. In a pan over low heat, warm nondairy milk, oil, and vanilla. Remove from heat.
2. Add powdered sugar. If you need it thicker, add a bit more powdered sugar. (I added three drops of On Guard)
3. Pour glaze over cake or other dessert immediately.
Preparation time: 10 minutes
Joni Zander Helping you heal through Energy Healing and Essential Oils
Tel: (541) 207-7313
jonizander@gmail.com | CorvallisHealingEnergy.com
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