Pumpkin Mookies

2 cups whole wheat pastry flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon*
1/2 tsp nutmeg*
1 15 oz can solid pack organic pumpkin puree
1 14.5 oz can organic pinto beans, rinsed and drained, or 1 1/2 cup cooked
1 cup brown sugar
1 cup vanilla coconut milk (or another kind of non-dairy milk)
1 cup golden raisins (optional)
1 cup chopped walnuts (optional)
1/8 cup molasses (optional)
1 Tbsp vanilla extract
*Cinnamon & nutmeg can be substituted with pumpkin pie spice

Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a blender or food processor, combine pumpkin, pinto beans, sugar, non-dairy milk, vanilla, & molasses, if using. Blend well, running your blender or food processor for a couple minutes to liquify together. Pour the wet mixture from blender into the bowl with the dry ingredients. Mix to combine. Add the raisins and nuts if using. Drop heaping tablespoon or small scoop of batter onto parchment paper lined cookie sheet. Bake 25 minutes or until lightly browned. Store in an airtight container in the refrigerator or freeze leftovers.

Healthy Facts February 2017: Pumpkin Mookies

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