This year, for some reason has been the most seasonally themed ever. For whatever reason, I’ve really gotten into the fall spirit.
Loafing around Friday night my step-daughter and I decided it was high time to make some goodies for school again. It’s always important that we do our best to make 100% organic, GMO free, Vegan and DELISH.
We’ve had a hard time in our family being able to bring healthy alternatives to others without sideways looks. Since my days of teaching kitchens in Vancouver I have always proclaimed that the best way to introduce non-believers, is with dessert. This one hits the mark, spot on!
1 cup softened earth balance (soy free)
2 cups raw, organic, unbleached sugar + 1 cup for rolling
1.5 cups pumpkin puree – shelling out your jack-o-lanterns and processing is a real treat if you can
just over 1/2 cup of molasses
2 heaping tablespoons of egg replacer with 8 tbsp of water mixed until smooth
2 tsp vanilla extract (get my homemade recipe HERE)
5 cups unbleached, organic all purpose flour
4.5 tsp baking soda
1.5 heaping TBSP pumpkin spice (get my homemade recipe HERE)
3/4 tsp salt
My oven is a bit of a pain in the *&& so I preheat the oven for 360. If your oven heats true, preheat to 350.
Either by hand or in a mixer beat butter, and sugar together until creamy. I use a hand blender for this.
Add pumpkin, molasses, egg replacer and vanilla extract mixing until fully combined.
Next, mix all dry ingredients together in another larger bowl – flour, baking soda, pumpkin spice, salt.
Anastacia mixing dry ingredients.
Combine all ingredients until thoroughly mixed – your arms are going to get a workout here as you add in flour.
This looked a little off to us. Flour ratios were off a bit on the first trial.
Refrigerate batter for 1.5 hours minimum.
Remove from fridge, roll into bit-sized balls (smaller than a Timbit), dust in bowl with your reserved sugar, place on a non-stick or greased/parchment tray and bake for 12-14 minutes or until the sides of your cookies begin to firm up. Again, you need to start keeping an eye on them after 10 minutes dependent on your oven.
Don’t forget to roll them in sugar!
Allow to cool for 5 minutes before removing from baking sheet. Transfer to flat surface or rack to finish cooling.
Makes approximately 60 cookies depending on sizes you roll.