"There is no fundamental difference between man and the higher animals in their mental faculties... The lower animals, like man, manifestly feel pleasure and pain, happiness, and misery."
---Charles Darwin (1809-1882)

Recipes from the Vegetarian Society of Utah

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Pumpkin Spiced Vegan Cookies Gluten Free/ NO Dairy, Oil Eggs or Salt - Recipe #118
Author:	VSU Member at Potluck 2.27.10
Ingredients:	1 1/3 cups Bob's Red Mill Gluten dairy free All Purpose Flour (contains garbanzo bean flour, potato starch, tapioca flour, white sorghum flour & fave bean flour) 1/3 cup Bob's Red Mill Coconut Flour 1/3 cup Bob's Red Mill Brown Rice Flour 1/4 cup Bob's Red Mill Teff Flour OR 2 1/4 cups all purpose flour 2 heaping teaspoons Pumpkin Pie Spice & few shakes of Allspice (blend of ground cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom) 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1 cup Organic Unsweetened Applesauce 2/3 cup Date sugar 15 oz. can Organic Canned Pumpkin 2 Tablespoon Flax Meal + 6 Tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes until thick. Use without straining.) 1 teaspoon Vanilla Extract 10 oz package Semi-Sweet Chocolate Chips (Used Enjoy Life Vegan, GF brand dairy, nut & soy free too) 2 cup Pecans
Directions:	COMBINE flours, pumpkin pie spice, baking powder, baking soda in medium bowl and set aside. Beat applesauce, date sugar until well blended. Beat in pumpkin, flax gel, and vanilla extract. Gradually beat in flour mixture. Stir in chocolate chips and pecans. Drop by rounded tablespoon onto parchment lined baking sheets. BAKE in preheated 375 ° oven for 20 minutes or until edges are lightly browned. Let stand 5 minutes; remove to wire racks to cool completely. Makes 5 1/2 dozen cookies.
Prep Minutes:	0

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