From Hallelujah Kids,
by Julie Wandling from Vandy S.
2 cups whole wheat flour
1 cup rolled oats
1/4 cup ground flax seeds
1 tsp non-aluminum baking powder
1 tsp cinnamon
1/2 tsp unrefined sea salt
1 cup melted organic butter
1 cup amber agave nectar
2 Tbsp ground flax seed mixed with 1/4 cup water
1 cup pumpkin puree
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Blend the dry ingredients together. Blend the wet ingredients together separately. Slowly combine dry ingredients into the wet ones. Stir in nuts. Line baking sheets with parchment paper. Drop dough by the tablespoon or ice cream scooper onto sheets. Bake 7-9 minutes until golden sheen is gone from top of cookies and they spring back when pressed lightly. Cool 1-2 minutes on the cookie sheets then move to wire racks to cool.
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