These cake-like cookies are part chewy oatmeal cookies and part pumpkin bread. Can it get better?
Makes 20-24 cookies
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
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.