Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Flaxseeds

  2. 1 cup 160g / 5.6oz Light brown sugar - (packed)

  3. 1/3 cup 78ml Sunflower oil

  4. 1 cup 237ml Canned solid pack pumpkin

  5. 1 teaspoon 5ml Vanilla extract

  6. 1 1/2 cups 93g / 3 1/3oz Unbleached all-purpose flour

  7. 1/2 teaspoon 2 1/2ml Baking powder

  8. 1/2 teaspoon 2 1/2ml Baking soda

  9. 1 teaspoon 5ml Ground cinnamon

  10. 1/2 teaspoon 2 1/2ml Ground allspice

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 cup 55g / 1.9oz Hulled pumpkin seeds - coarsely chopped

  13. 1/2 cup 73g / 2.6oz Chopped dates

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In blender, grind flaxseeds to fine powder. Add 3 tablespoons water and blend until frothy. Set aside. Preheat oven to 375 degrees. In large bowl, combine sugar and oil. Beat with electric mixture on medium speed until well blended. Beat in pumpkin, flax mixture and vanilla until well blended, scraping down sides of bowl as needed. On low speed, beat in flour, baking powder, baking soda, cinnamon, allspice and salt and mix until combined. Stir in pumpkin seeds and dates until blended. Drop batter by tablespoonfuls onto greased baking sheets, spacing about 2 inches apart. Using fork, press cookies to flatten slightly. Bake until lightly browned, 15 minutes. Transfer cookies to wire rack and let cool completely. This recipe yields 36 cookies. Per Cookie: 67 Cal; 1g Prot; 2g Total Fat (0 Sat. Fat); 11g Carb.; 0mg Chol; 54mg Sod.; 1g Fiber. Description: "Pumpkin seeds and canned pumpkin provide a double dose of flavor in these moist and delicious cookies."


Send feedback