3 cups whole wheat pastry flour
4 tsps baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup sugar granulated
1 can (15-oz) solid-pack pumpkin
1 ripe banana, mashed
1 cup soy milk (or water)
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.
Mix the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar together in a large mixing bowl. Add the pumpkin, banana, milk, raisins, and walnuts. Mix just until combined.
Drop batter by tablespoonfuls onto prepared baking sheets and bake at 350 degrees for 15 minutes or until lightly browned.
Using a spatula, remove cookies to wire racks to cool completely. May be stored in an airtight container.
Yield: approximately 3 dozen cookies.
Personal note: I eliminate the raisins because I just don't like them.
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup sugar granulated
1 can (15-oz) solid-pack pumpkin
1 ripe banana, mashed
1 cup soy milk (or water)
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.
Mix the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar together in a large mixing bowl. Add the pumpkin, banana, milk, raisins, and walnuts. Mix just until combined.
Drop batter by tablespoonfuls onto prepared baking sheets and bake at 350 degrees for 15 minutes or until lightly browned.
Using a spatula, remove cookies to wire racks to cool completely. May be stored in an airtight container.
Yield: approximately 3 dozen cookies.
Personal note: I eliminate the raisins because I just don't like them.
The file photo.
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