Whether you are vegetarian or not, almost everyone enjoys a good cookie.This recipe is a great way to use up the leftover canned pumpkin from yesterday's pancakes. I adapted it from an old Libby's Pumpkin soft cookie recipe.
Pumpkin Cookies
Preheat oven to 350.
2 1/4 c. white whole wheat flour
1 tsp. each- baking powder and baking soda
1 tsp. cinnamon
1/2 tsp. sea salt
1/4 tsp. ground cloves
1 1/2 c. cane sugar
Combine dry ingredients, then mix in:
1/4 c. butter, melted
1 very ripe banana, mashed
1 c. pumpkin
1egg
1 tsp. vanilla
1 1/2 tsp. coconut oil
handfull of raisins
Drop by tablespoonfuls onto greased cookie sheet, bake 15-17 min. till golden. Cool on wire racks.
