Pumpkin Oatmeal Raisin Cookies
These cake-like cookies are part chewy oatmeal cookies and part pumpkin bread. Can it get better?
Makes 20-24 cookies
Ingredient List:
- 1 1/4 cup whole wheat pastry or sprouted whole wheat flour
- 3/4 cup old fashioned oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 teaspoon sea salt
- pinch of ground nutmeg
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup coconut sugar
- 1/4 vegan butter substitute
- 1/2 Tablespoon ground flaxseed
- 1 teaspoon pure vanilla
- ½ cup golden raisins
- ½ cup coarsely chopped walnuts or pecans
Step By Step Instructions:
Preheat oven to 350° F.
Stir together dry ingredients in a mixing bowl.
Whip together wet ingredients (pumpkin, sugar, vegan butter, flaxseed and vanilla) in a separate mixing bowl. Combine wet and dry ingredients to form a soft dough. Stir in raisins and nuts until well-combined.
Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
Bake for 14-15 minutes.
Move cookies to a wire rack and cool completely before eating or storing.