1. Chef:  Jill Ovnik

Makes:  2 dozen cookies
Prep Time: 10 minutes
Cook Time:  25minutes
Total Time:  35 minutes

INGREDIENTS

  • 2 c whole wheat pastry flour
  • 4 t baking powder
  • 1 t baking soda
  • 2 t  cinnamon
  • 1/2 t nutmeg
  • 1 15 oz. can solid-pack organic pumpkin puree
  • 1 14.5 oz can organic pinto beans (rinsed and drained) or 1 1/2 cup cooked
  • 1 c Date paste (15 pitted dates processed with a ½ c water)or (pure maple syrup, agave, etc)
  • 1 c vanilla non dairy plant milk 
  • 1 c golden raisins (optional)
  • 1 c chopped walnuts (PP if eliminated)
  • 1/8 c molasses (optional)
  • 1 T vanilla

DIRECTIONS

  1. Preheat oven to 350 degrees. Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a blender combine pumpkin, pinto beans, sugar, nondairy milk, vanilla, & molasses if using.
  2. Blend this mixture well, running your blender or food processor for a couple minutes to liquify together.
  3. Pour the wet mixture from blender into the bowl with the dry ingredients. Mix to combine.
  4. Add the raisins and nuts if using. Drop, using a small scooper if you have one, onto parchment paper lined cookie sheet.
  5. Bake 25 minutes or until lightly browned.
  6. Store in an airtight container in the refrigerator or freeze leftovers.

Check out Jill's video & recipe resource at HealthyFactsInc.com.  Her enthusiasm and passion infuses a plant based lifestyle with creative events like a "Walk on the Beach" retreat in beautiful South Haven, MI. 

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