Pumpkin Cookies | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Pumpkin Cookies

1/2 cup whole wheat flour (I used white whole wheat flour)
1/2 cup unbleached flour
1/4 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/3 cup Earth Balance Margarine, softened
1/4 cup brown sugar
1/2 cup sugar
1/3 cup okara (or 4 ounces firm tofu, blended in a food processor until smooth)
1/2 cup canned pumpkin
1 teaspoon vanilla extract

Preheat oven to 375F.

Mix the dry ingredients (flour through salt) in a medium bowl. In a large bowl, cream together the margarine and sugar. Beat in the okara, pumpkin, and vanilla extract, until well-blended.

Add the flour mixture a little at a time to the wet ingredients, stirring well after each addition. Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10-14 minutes. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Makes about 15 cookies. Per cookie: 109 Calories (kcal); 4g Total Fat; (35% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 122mg Sodium; 1g Fiber. Weight Watchers: 2 Points.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.