Pumpkin Spice Oatmeal Raisin Cookies

Soft and chewy, with a burst of pumpkin flavor, these are not your grandmother’s oatmeal cookies. Canned pumpkin stands in for the butter normally used in oatmeal cookies. Be sure to blot the pumpkin dry briefly with paper towels to remove excess moisture — otherwise, the cookies may be too moist. Feel free to add a handful of heart-healthy walnuts to the batter if you’re so inclined.

Active time: 15 minutes Total time: 35 minutes

Pumpkin Spice Oatmeal Raisin Cookies

Ingredients

• 1 3/4 cups (168g) rolled oats
• 1/2 cup (70g) whole-wheat pastry flour
• 3 tablespoons ground flaxseeds
• 1 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup (150g) canned pumpkin, blotted with a paper towel
• 2/3 cup (120g) coconut sugar
• 1/4 cup (59ml) coconut oil, melted
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup (75g) raisins

Directions

Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper and set aside. In a large bowl, whisk together the oats, flour, flaxseeds, pumpkin pie spice, baking powder, baking soda and salt.

In another bowl, whisk together the pumpkin, sugar, coconut oil, egg yolk and vanilla. Add the wet ingredients to the dry ingredients and stir until moistened. Add the raisins and stir to combine.

Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them 2 inches apart. Press down on each cookie with a fork to flatten the cookies a little. Bake until golden brown on the bottom, 12–15 minutes, rotating baking sheets from top to bottom and back to front once while baking.

Transfer to a cooling rack and cool completely. Store in an airtight container, layered with parchment, for up to 5 days.

Serves: 24 | Serving Size: 1 cookie

Nutrition (per serving): Calories: 92; Total Fat: 3.5g; Saturated Fat: 2g; Monounsaturated Fat: 0.5g; Cholesterol: 8mg; Sodium: 86mg; Carbohydrate: 15g; Dietary Fiber: 1.5g; Sugar: 8g; Protein: 1.5g

Nutrition Bonus: Iron: 3.5%; Potassium: 72.7mg

Originally published November 2020

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