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Pumpkin cookies and other delightful healthy desserts that are cholesterol free and low calorie.

You can prevent or treat fatal diseases with the right diet. Learn more about our healthy eating guidelines

Pumpkin Cookies with Flaxseeds

These tasty and moist pumpkin cookies come with a nutty crunch and make a great healthy dessert.

No butter or eggs are used in this vegan recipe. Instead, we are adding flavor with the flaxseeds, cinnamon, and nutmeg.

This means you can have a few more without having to watch the scale!

Ingredients:

• 3 cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 cups organic raw sugar
• 4 tablespoons flaxseeds
• 1 1/2 cups water
• 1 3/4 cups solid-pack canned pumpkin
• 1 cup organic raisins

Directions for pumpkin cookies:

1. Preheat the oven to 375 degrees F.
2. In a medium bowl, stir together the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar. Set aside.
3. Blend the flaxseeds and 1 cup of water in a blender for 1-2 minutes until the mixture has the consistency of beaten egg white. Add this to the bowl, along with the pumpkin, remaining water, and raisins. Mix well until all is combined.
4. Place spoonfuls of the batter onto an ungreased baking sheet, and press each one into a rounded shape. Bake for 12-15 minutes until lightly brown.
5. Remove from the oven and allow to cool down.

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