Pumpkin Cookies

Today my daughter made Pumpkin Cookies. Yummy! Thought I would share the recipe. I would recommend putting the cookie dough in the refrigerator for at least an hour or so before baking. The first batch was a little flat and soft. She used 1 1/4 Cups of Teff Flour and 1 1/4 Cups of Quinoa Flour; however, I am pretty sure you can use whatever flour your family usually uses (as this is what we did) for this recipe. Enjoy!

Pumpkin Cookies

1/2 Cup Coconut Oil 2 1/2 Cups Flour

1/4 Cup Butter 1 tsp. Baking Soda

1 Cup Coconut Nectar or Maple Syrup 1/2 tsp. Salt

2 Eggs 1/2 tsp. Ground Nutmeg

1 1/2 tsp. vanilla extract 1 tsp. Ground Cinnamon

1 1/4 Cups of Pumpkin 1 Cup Raisins, Chocolate Chips, or Carob Chips

In a large bowl, cream the coconut oil and butter together. Add maple syrup (or Coconut Nectar), eggs, vanilla, and pumpkin, and cream again. In a separate bowl, mix the dry ingredients together. Add the dry ingredients to the wet and stir in raisins, chocolate chips, or carob chips. Scoop dough with a cookie scoop and place on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes.