Pumpkin Cookies with Vanilla Drizzle
Don't tell anyone—these cookies are vegan and have some healthy whole-grain flour in them, too. Just put them out on the cookie table and watch them disappear.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons non-dairy milk
- 1 tablespoon ground flax seeds
- 1/4 cup vegetable oil
- 1/2 cup maple syrup
- 3/4 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 tablespoon non-dairy milk, approximately
- Preheat oven to 350⁰F. Line two sheet pans with parchment paper. In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, and salt, reserve. In a cup, stir the non-dairy milk with the flax seeds and let stand to thicken for about five minutes. In a medium bowl, stir the vegetable oil, maple syrup and pumpkin puree to mix well. Stir in the flax mixture. Stir the pumpkin mixture into the flour mixture until combined.
- Use heaping tablespoons of dough to form cookies, and place them two inches apart on the sheet pans. Bake for 9 minutes, then switch the position of the pans between upper and lower oven racks and bake for 9-10 minutes longer, until the cookies are puffed, deep golden brown, and dry looking. Cool on racks for five minutes before transferring the cookies to the racks to finish cooling.
- When the cookies are completely cool, put the powdered sugar in a 2-cup measure with a pouring spout or a medium bowl. Use a fork to stir in the non-dairy milk until a paste is formed. If necessary stir in a few drop to make it just pourable. Drizzle over the cookies and let dry on the racks. When dry, store in air-tight containers for up to a week.
73 calories, 2 g. fat, 0 mg. cholesterol, 70 mg. sodium, 13 g. carbohydrate, 1 g. fiber, 1 g. protein