Ms. Ticklefeather’s
Pumpkin Spice Cookies

Makes 36 cookies Preheat oven to 350 degrees

These delicious soft cookies are made with a flaxseed & water puree to replace eggs. Flaxseeds can be bought at most grocery stores.

Ingredients

• 3 cups pastry flour (or all-purpose flour)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 ½ cups sugar or other sweetener
• 4 tablespoons flaxseeds
• 1 cup water
• ⅓ cup vegetable oil
• 1 ½ cups solid-packed canned pumpkin
• ½ cup water (or plant-based milk)
• 1 cup raisins
• Pecans for topping (optional)

Instructions

Mix dry ingredients together and set aside. Blend flaxseeds and water in a blender for 1 to 2 minutes until mixture has the consistency of a whipped-up raw egg. Add oil to flaxseed mixture, and blend to mix. Add to the dry ingredients, along with the pumpkin, additional water and raisins. Mix until just combined and no dry flour is left. Drop by tablespoons onto an oiled baking sheet, muffin tin and/or donut pan. Top with pecans if desired. Bake 15 minutes until lightly browned. Remove from baking sheet with a spatula, and place on a rack to cool. Store in an airtight container.

From Instead of Chicken, Instead of Turkey ($14.95) and Replacing Eggs - 16 great recipes. $1.50 from United Poultry Concerns. www.upc-online.org