Ingredients:
Dry:
2 cups almond flour (meal)
1 cup gluten free oats
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
¾ cup raisins and/or dried cranberries
½ cup chopped pecans (or other nuts)
Wet:
1 cup pumpkin puree (canned or fresh)
1/4 cup grapeseed oil or softened butter
1/4 cup honey or maple syrup
2 eggs
1 tsp. vanilla extract
Directions:
Preheat oven to 375º and grease cookie sheets. Mix dry ingredients. Whisk wet ingredients including honey or maple syrup until well blended. Add the wet ingredients to the dry ingredients and stir until well combined. Drop the cookie dough by tablespoons onto the greased cookie sheets and flatten them with a fork. Bake for 18-20 minutes.
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.
