Makes 3 dozen cookies
These plump, moist cookies are an unusual treat. They use flaxseeds as a binder, rather than eggs. Flaxseeds are found at any health food store.
3 cups whole wheat pastry flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1½ cups raw sugar or other sweetener
4 tablespoons flaxseeds
1½ cups water
1¾ cups solid-pack canned pumpkin
1 cup raisins
Preheat the oven to 350 degrees.
Mix the dry ingredients and set aside.
Blend flaxseeds and 1 cup water in a blender for 1 to 2 minutes, until the mixture has the consistency of beaten egg white. Add to the dry ingredients, along with the pumpkin, remaining water, and raisins. Mix until just combined.
Drop by tablespoonfuls onto a nonstick or lightly oil-sprayed baking sheet. Bake 15 minutes, or until lightly browned. Remove from baking sheet with a spatula, and place on a rack to cool. Store in an airtight container.