You know, debt sucks. Getting out of it is such a slow, patient process.
Sometimes I wish I could hurry up time just so we could be out of it faster, because until it’s off our backs, I will continue to feel it’s burden. But one thing I’m learning is the joy of simple things. Creating things, cleaning, snuggling. Nothing big, nothing even that significant. But when I think about all the good things put together, I have quite a life. Despite our debt. These cookies came out of an intense desire to create something. You know that itch to just get your mind off things & create. I was hankering for a something soft, kind of melt-in-your mouth cookie.
Since we’re all obsessed with pumpkin, & rightly so (it is that time of year, after all), I decided to do my take on the cookie. This recipe isn’t a gluten-free version (that will be forthcoming next week, & not only will it be gluten-free, but grain-free & refined sugar-free–yipee). Everyone in my family can eat this version (except me), & I know while many of you stay away from wheat, there are a lot of you who don’t, so this is for you. Don’t kid yourself into thinking this is health food, but I can say that is a lightened up version. I used some wheat flour, added more pumpkin than most other recipes (which enabled me to use less fat), & of course, pumpkin is quite a nutritious food.
All in all, enjoy your dessert–it’s a treat & ought to be savored.
{Looking for a gluten-free version? Check out my grain-free, gluten-free take on the cookie.}
Vegan Pumpkin Glazed Cookies : Wheat Version
A soft, melt-in-your-mouth vegan pumpkin glazed cookie with a lower fat content.
Ingredients
- 1 c. vegan smart balance, earth balance, or other non-dairy butter
- 2 c. sugar
- 3 1/2 c. pureed pumpkin (2, 15 oz. cans)
- 2 TBS. flaxseed
- 1/2 c. warm water
- 1 TBS. pure vanilla extract
- 2 1/2 c. unbleached white flour
- 1 1/3 c. whole wheat flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2 generous pinches ginger
- 1 generous pinch allspice
For the Glaze:
- 2 1/2 c. powdered sugar
- 1 tsp. pure vanilla extract
- 2 1/2 TBS. non-dairy milk of choice
Instructions
- Preheat your oven to 350 F.
- In an electric mixer (or by hand), beat non-dairy butter, sugar, & 1 cup of pumpkin for about 30 seconds on medium speed.
- Whip flaxseed & water for 30 seconds & pour into pumpkin batter. Add remaining pumpkin, vanilla, & flax mixture. Beat until combined.
- In a separate bowl, sift all dry ingredients.
- Add wet ingredients to the bowl with dry ingredients & mix with a wooden spoon until incorporated.
- Drop using a medium cookie scoop (about 1.5 TBS.) on a baking stone (preferred), or a parchment lined baking sheet. You can also use a non-stick cookie sheet (you might want to spray with a little non-stick spray), but I've found a baking stone produces the best cookies without having to use non-stick spray.
- Bake for 11 minutes.
- While cookies are baking, combine powdered sugar, vanilla, & milk. It should have a slightly runny consistency.
- When cookies are done, remove & let cool on sheet for 1 minute. Then remove to a wire rack. Wait 5 minutes, then glaze the cookies. Sprinkle a little cinnamon on each cookie & allow the glaze to harden.
- Note: Because of the lower fat & higher moisture content of the cookies, they don't store well. Store at room temperature for a day (or two, max), then store remaining cookies in the freezer in an air tight container or ziploc bag. Will keep in the freezer for up to 3 months. Defrost at room temperature for 45-60 minutes before eating.
Additional Nutrition Info: 17 g carbs, 1 g protein, 1 g fiber, 13 g sugar, 80 mg sodium.
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