Recipe makes 48.
Preheat oven at 350 F. In a large bowl, add together in this order, mixing well after each ingredient:
- 1/2 cup butter (or vegetable oil)
- 1/4 cup agave syrup
- pure vanilla extract
- 1 whole egg
- 2 cups whole wheat flour
Mix until smooth and have the dough rest in the fridge.
Pumpkin filling:
In a pot, over the stove top, mix together:
- 1 cup pureed pumpkin (canned, frozen or make-your-own)
- 2 tbsp agave syrup
- cinnamon
Cook until mixture thickens. Let cool.
Once the pumpkin mixture is cooled down, remove the dough from the fridge and halve it. Shape both sides into oblongs. Roll first half to a half inch thickness, trying to keep the oblong shape. Spread half of the pumpkin filling, covering the entire surface of the dough. Roll up lengthwise, wrap in cling-wrap and place in the freezer for 15 minutes. Repeat with the remaining half.
After 15 minutes, remove both rolls from the freezer, slice each into 24 thin disks. Place the disks on an ungreesed cookie sheet and bake for 15 minutes.
Nutrients per 1 of 48 cookies: Calories: 45, Total Fat: 2.1g, Saturated Fat: 1.3 g, Trans Fat: 0g, Cholesterol: 9mg, Sodium: 2 mg, Total Carb: 6g, Dietary Fiber: 0.8g, Sugars: 0.2g, Protein: 0.9g
Vitamin A: 14%, Vitamin C: 0%, Calcium: 0%, Iron: 1%
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