Pumpkin Molasses Cookies

No egg works too!

Pumpkin Molasses Cookies

Beat until creamy/fluffy the fats, sugars, ...and then eggs before adding the rest.

2 C Palm Shortening and or Butter
3 1/2 to 4 C Brown Sugar (Rapadura, Sucanat,...)
1/2 to 1 C ish Molasses   (still experimenting with what amounts my fam likes)

4 eggs

4 tsp  Cinnamon (or more)

(Halve the next 4 if you halve the molasses)

2 tsp Ginger (this is the one to play with amounts esp depending on strength of ginger)

2 tsp  cloves

1 tsp allspice ( or nutmeg)

1/2 tsp Mace (optional)

Beat those in and then the
3 C (or just use the whole bigger size can) Pumpkin

then .... I have fun with what my family needs here

teaspoons, Spoonfuls of:

Oatstraw powder and/or Shavegrass/Horsetail powder, Red Raspberry leaf powder, Dandelion root, Marshmallow root, Wheatgrass and green powders,

Small spoons or big pinches of:

Astragalus, Cascara sagrada, Gravel root (which really is sweet/anise like), Formulas of need (nerve formulas etc), Mullein, (lobelia), Parsley, chopped Cedar/Juniper berries,

1 tsp Salt

4 tsp Baking Powder (I think this needs to be less and they will be less fragile and fluffy)

2 tsp Baking Soda

6 C Whole Grain Flour  (My norm is Hard Red and Hard White wheat, rye, and kamut and/or spelt, preferably sprouted)

1/2+ C Shredded Coconut ( still playing with amount and texture, more minerals!) (soaked Chia would help hold it together??)

soaked pumpkin seeds, chopped and mixed in if you did it ahead, I just stick them into the top of the cookies when scooping on to the trays.

Let dough sit in bowl (undisturbed so fluffiness from leavening doesn't get smashed). On counter for a while is ok, but best is in the fridge overnight or for a day or so,  (longer it starts getting sour etc.) This allows some neutralizing the grain "almost sprouting" soaking time, but also lets the moisture go into the flour so that no one can tell its the whole grain instead of that other white fluff!

Allow dough to warm and soften enough that you don't bend spoons ;) and then fill up pans with Small cookie scoops, and we wet hand press them all down some for our preferred shape, they don't spread much.  If you used butter, then for sure the warmer the dough is the more they will spread and be more fragile... eliminate variables by putting dough bowl back in fridge if you have to stop for a while for toddler complications, etc.

350-375* ish,  8 ish minutes

Supplemental yummies:
I use many herbals in our food, and the general rule is less than the spices above so that they stay subtle and just go by feel ...start building up your experience, and supply your family what they need in an easy way... =]
As in any recipe, start with low amounts the first time (just pinches) to let their taste buds not recognize the presence and increase the amounts each time, Their subconscious brain is appreciative and will even help train the conscious brain's desires....  The milder, yummier ones are more like the Cinnamon to Ginger amounts, and the more bitter ones are like the allspice or salt amounts

Higher amounts of similar taste categories is also good boosts nutritionally with corresponding herbs, like with like makes sense!:
The wheat family complements the oatstraw, shavegrass and teaches us how to absorb/digest the nutrients better. They go in so much of my recipes to boost our calcium and such :).
All sweet and or fruity recipes can benefit from Red Raspberry leaf (which is a great not grass/wheat source) ...still experimenting with the cedar and juniper berries.
All deep sugars, or dark fruity ones (and chocolate recipes (very earthy (it is fermented!) beans category)) can take the wheat grass and green leaf powders - even beet root powder for some.
Pumpkin, squashes, sweet potatoes, carrots are similar in category to Dandelion root and other earthy herbs like roots, barks and so complements those well.
Astragalus root is kind of like the cauliflower taste but a bit more rank like broccoli, so it is kind of hard to hide in mild foods, but it grows on their feel good side, immune system craves it, so it works out!
Dandelion is surprisingly sweet and so is Marshmallow with it's easy to hide smooth soothing nature.
the Cascara Sagrada ("sacred bark") is bitter, but it is the bowel mobility herb and is usually appreciated anytime...

What would be more appropriate in pumpkin cookies than sprouted pumpkin seeds!  and by now, assuming your pH and digestive power is up, we've got to be absorbing some nice organic copper/zinc ratio!

Calcium Gluconate from Dailymfg.com is a great neutral, easy on you, calcium to add too.

small amounts of anything can get by in this recipe! Makes for a "Sure, you can have cookies and an apple for breakfast!" nice and easy to say. =D
Other Example: Zucchini bread/muffins already has green skin specks so slowly increase nettle, parsley, etc leaves (crush/chop to smaller sizes as needed)

Molasses: used to augment the mineral sugar deficiencies in the food,
Book: Nourishment Homegrown by Beddoe "The simplest rule for using Blackstrap is: whatever amount of Blackstrap that is used, combine two to three times that amount of a ligher sweetener. For example, if one were going to use 1 tablespoon of Blackstrap, then use an additional 2-3 tablespoons of honey or maple syrup. Combining the lighter sweetener with the Blackstrap in the above ratio, creates a mineral sugar ratio that is ideal for supplementing the mineral sugar nutrition of any recipe. Just be creative with the idea."
Oils: "When foods are mineral-sugar deficient, they are also oil deficient. Foods that are deficient in natural oils contribute to a number of nutritional based problems and chief among them is hormone imbalance. So the best way to correct this oil deficiency is to add some high quality oil into the cook water, when cooking grains or cereals, or adding it to the recipe itself. The best oils are going to be a fruit oil like olive oil and seed oil like flaxseed oil. As a rule of thumb, add an amount of oil equal to 1/4 to 1/3 of the molasses honey combination suggested above."
(I really like to boost with grapeseed oil in baking most things And the Red palm oil especially when using palm shortening and when the color allows,... and in veggie foods,...etc )

Adding Rye increases the Phytase to Phytic acid ratio in the flour.
Wheats are cooler crops, so batter in the fridge seems to work pretty well.
Sprouted flour works great. I soak it over night, short or no root tails is best for predicable pH acting, then dehydrate it outside. Stores great!