Ingredients
- 2 cups unbleached white whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp cloves
- 1 tsp allspice
- 1 tsp nutmeg
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup applesauce
- 1/4 cup canola oil
- 1 1/4 cup canned pumpkin
- 1 Tbsp. wheat germ
- 1 Tbsp. flax-seed powder
- 1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F and place a rack in the middle of the oven. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low-speed, mix the oil, pumpkin, wheat germ, and vanilla until blended. Mix in the flour mixture a little at a time.
Scoop mounds of the dough (approx. 2 Tbsp. in size) onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. Use a knife or thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 15 minutes, depending on your oven. Cool them on the baking sheet for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely.
Dust the cooled cookies lightly with powdered sugar, drizzle with Royal Icing, or serve as-is with a side of whipped cream. The cookies could be stored in a tightly covered container at room temperature for up to 4 days and can easily be sent home with your guests!
Adapted from here.
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