Well, believe it or not, the holidays are here again, folks! We’ve been so busy settling into our new home, catching up on school work (Craig), and prepping for yesterday’s holiday market (me), that Thanksgiving week just seemed to appear out of nowhere! But I am prepared this year. I have lots of recipes I can’t wait to share with you–the first being my Pumpkin Oatmeal Raisin Cookies!
My goal with these was to make a healthier version of an oatmeal raisin cookie with a holiday twist. Being pumpkin season, it only seemed natural to use pumpkin and pumpkin spices to fill that role. I never seem to tire of those flavors, but I’m always looking to try new recipes that use them!
The main nutritional improvements I made, from those of a standard oatmeal cookie, included the following:
- Switched from all-purpose flour to whole wheat pastry flour
- Reduced the sugar by 25% (I still wanted more of a treat than, say, a breakfast cookie)
- Reduced the fat by half
- Added pumpkin puree and pumpkin pie spices
I don’t think I’ve ever dedicated a recipe to anyone before, but I think I will with this one. This goes out to my mom because she called this her “favorite cookie ever!” I’ll admit it’s pretty high up there on my list as well. I love when something tastes sooooo good, but it also has some legit (read: healthy) ingredients to back it up. That’s my happy place! 🙂
I hope you all have a wonderful week and a delicious Thanksgiving! I love taking the opportunity to reflect on all my reasons to be grateful every year. And this year is certainly no exception! ❤️🙏🏻
Pumpkin Oatmeal Raisin Cookies
A healthier seasonal cookie to enjoy all fall long!
- 1 tbsp ground flaxseed
- 3 tbsp hot water
- 3/4 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup coconut oil
- 3/4 cup brown sugar
- 1/4 cup pure pumpkin puree
- 1/4 tsp maple extract
- 1 1/2 cups old fashioned oats
- 1/2 cup raisins
Preheat oven to 375F.
In a small cup, stir together ground flaxseed and hot water. Set aside.
Add flour, baking soda, pumpkin pie spice and salt into a bowl, mix thoroughly, and set aside.
Add coconut oil to stand mixer and beat on low speed with paddle attachment until smooth.
Add brown sugar to mixer and beat until well combined.
Add flax egg mixture to mixer and beat until combined.
Add pumpkin puree to mixture and beat until just combined.
Slowly add flour mixture to stand mixer while beating on low speed until just combined.
Add oats and raisins to mixer and beat until just combined.
Scoop cookies onto baking sheet (grease if necessary). Bake for 12 minutes or until golden on top. Enjoy!