Today is a perfect fall day. The weather is cool and crisp outside and my kids are out of school for the Thanksgiving break. Unfortunately, they are both feeling under the weather so we are all confined to indoors. Otherwise we would all be out working away on our gardens and other outdoor projects (they planned this on purpose). So, like a responsibile mom, I've broken out the herbs and other potions to get these little darlings better asap. However, my sweet tooth is screaming for something right NOW! I found a recipe and made a few adapations so that the vegan-ness of our situation can be accomodated. Actually, these cookies turned out AWESOME!!
Ingredients:
2/3 c. brown rice flour
1/3 c. spelt flour
1/2 c. sorghum flour
1/2 c. corn starch
1/2 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan or guar gum
Mix together dry ingredients, then add in:
1 tsp baking soda dissolved in 1 tsp almond milk
1 c. fresh, creamed or canned pumpkin
1/2 c. light olive oil
1 Tbsp. vanilla
1/4 c. honey
1/4 c. molasses
1 c. vegan chocolate chips
Your mix is going to be very sticky, coat your hands in some of the same oil you used in the batter and roll your dough into small balls. Bake in a 350 degree oven for 10 - 15 minutes depending on your oven.
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