These are light enough to have with your morning yogurt or juice, substantial enough to keep you going. Honestly, we call them breakfast cookies, but these are the perfect anytime "I need a snack now" cookies. We keep our freezer stocked and pull them out an hour or two before we or our little people might need them.
I can pure pumpkin puree
1/3 C coconut sugar
3 T molasses
1 t vanilla
2 C spelt flour (or your favorite whole grain flour)
2 t baking soda
2 t cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t salt
*optional toppings/mix-ins: sliced almonds, pecans, and/or flaxseed meal.
1 | Preheat oven to 350. Cream wet ingredients, then slowly add in dry ingredients.
2 | Scoop into 1-2 inch balls and space evenly on a parchment lined baking sheet. Bake for 10-14 minutes.