Pumpkin Spice Cookies
a recipe from Jennifer Raymond
3 cups whole wheat pastry flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 cups raw sugar or other sweetener
4 Tablespoons flaxseeds
1 1/2 cup water
1 3/4 cups solid-pack canned pumpkin
1 cup raisins
Preheat oven to 350 degrees.
Mix the first 7 ingredients (not flaxseeds!) and set aside.
Blend the flaxseeds and 1 cup of the water in a blender for 1-2 minutes, until the mixture has the consistency of beaten egg white.
Add flax mix to the dry ingredients along with the pumpkin, water and raisins.
Mix until just combined.
Drop by tablespoonfuls onto a non-stick or lightly oil-sprayed baking sheet.
Bake 15 minutes or until lightly browned.
Remove with a spatula to a cooling rack.
Make 36
Notes:
When I made these I ended up with 60 cookies.
I used one can of pumpkin.