Molasses Pumpkin Walnut Cookies
Molasses Pumpkin Walnut Cookies are soft on the inside, crisp on the outside, and filled with fall spices and flavors. An easy, healthy, plant-based treat!
Ingredients
- 1 ½ Teaspoons Ground Flaxseed
- ½ Cup Pumpkin Puree
- ½ Cup Buckwheat Flour
- ¼ Cup Coconut Milk from the can
- ¼ Cup Coarsely Chopped Walnuts
- 3 Tablespoons Date Sugar
- 2 Tablespoons Molasses
- 2 Tablespoons Date Syrup
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- ½ Teaspoon Baking Powder
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- Make a flax egg. Combine the flaxseed with 1.5 Tablespoons of water. Set in the fridge while you make the batter.
- Combine the rest of the ingredients in a medium mixing bowl. Mix well. Stir in the flax egg.
- Scoop into tablespoon-sized balls and arrange 1 inch apart on the baking sheet.
- Bake for 30 minutes, until the cookies are crisp on the outside and soft on the inside.
- Remove from the oven and let cool for 5-10 minutes. Enjoy!
Nutrition
Calories: 58kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 53mg | Potassium: 132mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1192IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg