Molasses Pumpkin Walnut Cookies

• 1 1/2 Teaspoons Ground Flaxseed
• 1/2 Cup Pumpkin Puree
• 1/2 Cup Buckwheat Flour
• 1/4 Cup Cream from Canned Coconut Milk
• 1/4 Cup Coarsely Chopped Walnuts
• 3 Tablespoons Date Sugar
• 2 Tablespoons Molasses
• 2 Tablespoons Date Syrup
• 1 Teaspoon Cinnamon
• 1 Teaspoon Nutmeg
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Vanilla Extract
• 1/4 Teaspoon Salt

‍

1. Preheat the oven to 375. Line a baking sheet with parchment paper.
2. Make a flax egg. Combine the flaxseed with 1.5 Tablespoons of water. Set in the fridge while you make the batter.
3. Combine the rest of the ingredients in a medium mixing bowl. Mix well. Stir in the flax egg.
4. Scoop into tablespoon-sized balls and arrange 1 inch apart on the baking sheet.
5. Bake for 30 minutes, until the cookies are crisp on the outside and soft on the inside.
6. Remove from the oven and let cool for 5-10 minutes. Enjoy!

‍