Pumpkin Oatmeal Raisin Cookies

These cake-like cookies are a delicious little treat to enjoy with ginger tea, coffee or a spiced hot chocolate. (I could drink hot beverages all year long!) I absolutely love how pumpkin both moistens and binds these cookies without the use of extra fat and eggs. In fact, I believe bananas, pureed pumpkin and unsweetened applesauce are wonderful staples for any health conscious person’s kitchen! Recipe adapted from here.

  • 1 cup spelt  flour
  • ½ cup old fashioned oats
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¾ cup pumpkin puree
  • ½ cup coconut sugar + ¼ cup maple syrup (or 1 cup raw sugar)
  • ¼ cup coconut oil
  • 1 tablespoon whole flaxseed
  • 1 teaspoon pure vanilla
  • ½ cup raisins

The piggy cookie jar Michael gave me 🙂

Preheat oven 350° F. Stir flour, oats, cinnamon, nutmeg, baking soda and sea salt in a mixing bowl. In another bowl mix pumpkin, sugar, coconut oil, flaxseeds and vanilla. Combine wet and dry ingredients, and fold in raisins until fully incorporated. Using a tablespoon or ice cream scoop, drop batter onto a parchment lined or greased baking sheet.  Press down each cookie with hands or a spoon, keeping them at least one inch apart from each other. Bake for 11 minutes and let cool for 2 minutes before transferring. Enjoy 🙂

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