Positively Pumpkin Cookies

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Enjoy life's cookies for everyoneNot just for the fall season, these nutritious cookies let you enjoy the flavors of autumn all year long.

  • Yield: 3 Dozen

Ingredients

  • 1 cup (225 g) packed brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (125 g) unsweetened applesauce
  • ¼ cup (60 ml) vegetable oil
  • ½ teaspoon (3 g) salt
  • 1 cup (245 g) canned pumpkin
  • 1 cup (125 g) Bob’s Red Mill brown rice flour or sorghum fl our
  • ½ cup (56 g) fl ax meal
  • ½ cup (50 g) rice bran
  • 1 teaspoon (2.3 g) ground cinnamon
  • 1 teaspoon (4.6 g) baking soda
  • 1 cup (165 g) packed sulfi tefree raisin
  • 1 cup (150 g) chopped apple, very small pieces (about 1 small apple)
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. With a mixer ,combine the brown sugar, vanilla, applesauce, oil, and salt. Add the pumpkin and the next 5 ingredients (through baking soda) and mix until you have a smooth, semi-firm dough. By hand, stir in the raisins and apple pieces.
  3. Drop dough by rounded tablespoon onto a baking sheet. Flatten slightly. Bake for about 20 to 25 minutes, or until cookies are firm and lightly browned. Let cool on the baking sheet for 2 minutes, then remove to a fl at surface or wire rack to cool completely.
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