Saturday, December 3, 2011

Vegan Sugar Free Pumpkin Cookies

1/2 cup canned pumpkin
2 T agave nectar
1/4 cup vegetable oil
3 inches of a banana, mashed
1 cup all-purpose flour
1 tsp baking powder
1 tsp cinnamon
pinch of salt
1/2 tsp baking soda
1 tsp almond milk
1/2 T vanilla extract
enough oatmeal to thicken (a few tablespoons)

Combine pumpkin, agave nectar, vegetable oil, and banana. In a separate bowl, stir together flour, baking powder, cinnamon, salt, and vanilla.  Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. 
Bake at 350 degrees for about 13 min. 

Great snack for toddlers, Z loved them :)

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