(Anni Daulter)
1 cup whole wheat pastry flour
1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1 tsp vanilla extract
1/2 cup fresh or canned pumpkin puree  (or winter squash)
1 Tbl unsalted butter
1/2 cup raw agave nectar
1/2 cup pure cane sugar
2 eggs
1/4 cup coconut oil
Confectioners’ sugar, for dusting
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large mixing bowl, blend together flours, baking powder, baking soda, salt, nutmeg, cinnamon, ginger, and allspice.
In a separate bowl, thoroughly mix vanilla, pumpkin puree, butter, agave nectar, and sugar. Add eggs, one at a time; then add oil and blend together until smooth.
Slowly add flour mixture to pumpkin mixture until you create a soft dough.
Roll out dough on a floured surface to about 1/4 inch think. Either use cookie cutters or drop into balls and flatten to 1/4 inch-thick rounds on prepared baking sheet.
Bake for approximately 15 minutes, until light golden brown. They should be chewy on the inside. Sprinkle with confectioners’ sugar right away and let cool. Makes 12-15 cookies.

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