From Dr. Galland's book, "Superimmunity for Kids"
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PUMPKIN COOKIES
2 eggs
3 ounces apple juice concentrate
3 ounces orange juice concentrate
2 tablespoons yogurt
1 1/2 cups pumpkin, either cooked fresh or canned, with no additives
2 1/2 cups whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg (optional)
1 teaspoon baking soda
1 cup raisins
1 cup seeds or nuts, such as pumpkin or sunflower, or chopped nuts, such as walnuts
½ teaspoon extra-virgin olive oil, to coat the pan
- Preheat the 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 at 375 F., or until cooked through and nicely browned. Remove from the oven and let the cookies cool on a rack.
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