Here is the perfect seasonal treat for the days that follow the carving of all those Halloween Jack-O’-Lanterns!
Pumpkin seeds, oats, and maple syrup make this a healthful and delicious cookie.
1 3/4 cup brown rice flour
3/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup canola oil
3/4 cup maple syrup
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2/3 cup dried shredded coconut
2/3 cup oats
3/4 cup pumpkin seeds
1. Preheat oven to 350F.
2. Combine flour, salt, baking soda, and baking powder in a large mixing bowl. In a separate medium-sized bowl, combine oil, syrup, vanilla, vinegar, and coconut, whisking vigorously until emulsified.
3. Pour wet mixture into dry mixture and stir together until all ingredients are thoroughly mixed. Fold in the oats until evenly combined.
4. Drop 1 tablespoon of dough onto oiled cookie sheet, spreading cookies about 2 inches apart. Bake in preheated oven 15 minutes.
5. Gently remove cookies from sheet and place on cooling rack.
Makes about 30 cookies.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006). Copyright (c) 2006 by Laura Matthias. Reprinted by permission of New Society Publishers.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).