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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.