Adapted from The Cookie Jar, with some alterations to make it vegan
1/2 cup margarine, softened
1 1/2 cups firmly packed brown sugar
3/4 cup canned pumpkin
1/2 banana (or other egg replacer for 1 egg)
1 tbsp orange zest
1 1/4 cup all-purpose flour
1 1/4 cup whole-wheat flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
2 cups chopped walnuts
Cream margarine and brown sugar in a large bowl until fluffy. Add pumpkin, banana, and orange zest; beat until smooth. In a medium bowl, combine flours, pumpkin pie spice, baking soda, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in walnuts. Wrap in plastic and chill 4 hours.
Preheat oven to 350 degrees. Drop tablespoons of dough 2 inches apart onto a greased baking sheet. Bake 10 to 12 minutes or until bottoms are lightly browned.
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From TheDoctorCooks.com
Thumbprints (Adapted from The American Vegetarian Cookbook by Marilyn Diamond)
1 cup raw almonds
1 cup rolled oats
1 ¼ cup oat flour or 1 cup whole wheat pastry flour
½ teaspoon ground cinnamon
½ cup maple syrup or brown rice syrup
½ cup grape seed oil
½ cup fruit jam, preferably all-fruit or naturally sweetened
Preheat oven to 350 degrees. Place almonds in a food processor and grind to a meal. Place oats in food processor and grind into a meal. Add flour, cinnamon, maple or rice syrup and oil. Pulse just to combine. Avoid over-mixing the dough.
Wet hands and form dough into walnut-size balls. If you used the brown rice syrup, avoid over handling the dough. This will avoid a rubbery texture. Place on an oiled cookie sheet. Press an indentation in center of each with your thumb. Fill with jam. Bake for 10 – 15 minutes or until golden. Yields approximately 24 cookies.
Variation: For a healthier version of the cookie of my and perhaps your childhood, skip the jam filling and bake. Then add a large chocolate or carob kiss right after removing them from the oven. You'll find dairy free dark chocolate and carob versions in the bulk section of your health food store or at gourmet shops. Yum!
From Christmas Cookies
2 cups margarine, softened
1/2 cup sugar
2 tsp almond extract
4 cups all-purpose flour
1 tsp salt
sesame seeds
raspberry preserves
Cream margarine in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add almond extract, flour, and salt; mix well. Wrap dough in plastic wrap, and chill one hour.
Shaped dough into 1-inch balls, and roll in sesame seeds. Place 2 inches apart on lightly greased cookie sheets. Flatten cookies slightly, and indent centers with thumb; fill centers with raspberry preserves. Bake at 400 degrees for 12 to 15 minutes.
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