Tuesday, November 20, 2012

Pumpkin-Walnut Thumbprint Cookies

Are you ready for Thursday? Maybe you are missing a dessert or maybe I can make you change your mind about baking a traditional pumpkin pie. These cookies are like mini pumpkin pies! They will satisfy you and can help you keep your portion control in check. They are vegan, delicious and so good for you! (check the nutritional info at the end and you'll see)

Enjoy and have a Happy Thanksgiving!!!

Pumpkin Thumbprint Cookies

by Ruth Reynoso-Sance
Prep Time: 15 minutes
Cook Time: 12 minutes
Ingredients (24 cookies)
    For the filling
    • 1/4 cup pumpkin puree
    • 2 tablespoons unsweetened almond milk
    • 2 teaspoons cornstarch
    • 1/2 teaspoon Blackstrap Molasses
    • 6 drops liquid stevia extract (half packet of Truvia or similar)
    • 1 pinch pumpkin pie spice
    • 1/4 teaspoon vanilla extract
    • 1 pinch salt
    For the cookies
    • 2 cups whole wheat pastry flour
    • 1 teaspoon baking powder (I used sodium-free baking powder)
    • 1/2 teaspoon salt
    • 1/2 cup pumpkin puree (I used canned)
    • 1/4 cup coconut oil, room temperature
    • 1/4 cup Blackstrap Molasses
    • 1/2 teaspoon liquid stevia extract (12 packets of Truvia or similar)
    • 1/2 cup sugar
    • 4 teaspoons ground flax seeds
    • 1/2 cup unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon powder
    • 3/4 cup walnuts, chopped

    For the filling
    Mix all the ingredients in a small bowl.

    For the cookies
    Preheat the oven to 350 degrees F.
    Line 2 baking sheets with parchment paper or silicone mats.
    In a small bowl combine the pumpkin puree, coconut oil, molasses, stevia, sugar, flax seeds, milk, vanilla and cinnamon and mix well.
    In a large bowl sift together the flour, baking powder and salt.
    Mix well.
    Add the liquid ingredients to the dry ingredients and mix with a spoon or by hand.
    Add the chopped walnuts.
    With a tablespoon measure scoop some of the dough, form a ball with your hands and flatten them.
    Place on the baking sheets.
    With your thumb make a depression on the center of each cookie.
    Spoon 1/2 teaspoon of filling on each cookie.
    Place the cookie sheets on a rack in the middle of the oven.
    Bake for 10-12 minutes.
    Transfer to a cooling rack.
    Nutritional Information per cookie
    Calories: 110
    Total Fat: 5.2g (Sat 2.2, Polyunsat. 1.7, Monounsat. 1.7g, Trans 0g)
    Cholesterol: 0mg
    Sodium: 46.8mg
    Potassium: 147.7mg
    Carbs: 14.7g
    Fiber: 2.0g
    Sugars: 6.2g
    Protein: 1.8g
    Vitamin A: 19%
    Vitamin C: 0.3%
    Calcium: 6.8%
    Iron: 7.0%
    Percent Daily Values are based on a 2000 calorie diet.
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