It's kind of a tradition in my family to make some sort of treat on Sunday afternoons. Dr. J is a dentist by weekday and expert treat maker on the weekends. Kind of like a food lover's superman. I did however give him this Sunday off. I just had to get another pumpkin recipe in... and these little cookies did the trick! This recipe makes a lot of cookies which is great so you can freeze extras in bags for school lunches or for convenient on the go snacks.
Ingredients
1 cup whole wheat flour
1 cup white flour
1 cup old fashioned oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup pumpkin puree (I used the canned pumpkin puree)
1/4 cup vanilla soy yogurt
1/2 cup brown sugar
1 1/2 cups raw cane sugar
1/2 cup coconut oil
1 cup finely chopped pecans
Directions
1. Combine the sugars, oil, soy yogurt, vanilla and pumpkin puree. Mix well.
2. In a separate bowl mix the remaining ingredients.
3. Add the mixture from step #2 to the wet mixture from step #1 and mix well.
4. Form little teaspoon sized balls and place on a cookie sheet.
5. Bake in a preheated 350 degree F oven for 10-15 minutes.
Comments
I actually got hooked on coconut oil because Morgan loves it so much. It's awesome and I love the hint of flavor it gives. I like the Navitas Naturals brand, but I am sure there are other great brands out there. Morgan might know of some other good brands.