• Pumpkin Cookies


    Pumpkin Cookies

    By Leo Galand, The Fat Resistance Diet
    Recipe Category All Recipes, Dessert
    Author Christine Andrew


    • 2 Eggs
    • 3 ounces apple juice concentrate
    • 3 ounces orange juice concentrate
    • 2 tablespoons yogurt
    • 1 1/2 cups pumpkin, cooked fresh or canned
    • 2 1/2 cups whole wheat flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon grated nutmeg
    • 1 teaspoon Baking soda
    • 1 cup seeds or nuts
    • 1/2 teaspoon extra-virgin olive oil, to coat pan


    • Preheat oven to 375 F., and lightly coat two cookie sheets with oil.
    • Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.
    • In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.
    • Stir just until combined, but don't over mix.
    • Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.
    • These cookies don't spread when baked, so shape the dough as you wish.
    • Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.
    • Remove from the oven and let the cookies cool on a rack.