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.