It's fall. The temperature is a little more barable. The leaves are turning. One of my favorite things about autumn is cooking "fall food". I love cooking with pumpkin. It smells so amazing. This is a recipe that my friend Jen shared with me. It's a vegan recipe so it's great if your kids are allergic to eggs.
Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
1 tablespoon ground flax seeds*
Directions
Preheat oven to 350.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet, folding to combine.
Drop onto greased cookie sheets about a tablespoon at a time. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. Makes about four dozen.
Remove from oven and let set before serving.
*Ground flax seed will add a chewy texture to the cookie, but is optional. I found the ground flax seed on the "health food" aisle, but I've also seen it with the flour.
**Variation: Fold in 1 cup walnuts (finely chopped) and 1/2 cup raisins right before dropping batter onto cookie sheet.
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