Spiced Oatmeal Raisin Cookies.
Believe it or not, I’m not one of those folks who devotes an entire cabinet of the kitchen to canned pumpkin. I do love me some pumpkin pie, and everything about pumpkin pie spices makes me happy, but the canned stuff itself? Eh, I can take it or leave it.
This weekend I was on a mission to bake cookies. When baking, I usually try to incorporate a few healthy swaps in order to reduce the overall calories and bulk up the nutrition just a bit. The last time I made (delicious) vegan chewy chocolate chip cookies, I swapped out the oil for one ripe banana, and found out that some of you guys are hardcore banana haters. Man, I had no idea!
I vowed that next time I would keep my banana-free friends in mind. I made two different versions of these using healthy oil replacements – one with applesauce and another with canned pumpkin. The pumpkin won by a landslide – better texture, taste, and overall just a much better cookie. These cookies are definitely one good reason to have at least a can or two of pumpkin in your kitchen.
Spiced Oatmeal Raisin Cookies
Ingredients: (makes 2 dozen cookies)
- 1 1/4 cup whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup Earth Balance
- 1/3 cup sucanat or cane sugar
- 1/3 cup (loosely packed) light brown sugar
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 tbsp non-dairy milk
- 1/2 cup raisins
Instructions: Start by preheating your oven to 350 degrees F. Mix all dry ingredients and spices in a mixing bowl until combined.
Using a stand or hand mixer, cream together the Earth Balance and two sugars. Once it is light and fluffy, add the canned pumpkin, vanilla, and milk. Beat it!
Slowly add the dry ingredients to the mixer until combined into a cookie dough. Fold in the raisins and combine!
Scoop dough onto a greased cookie sheet. Since I used a cookie scoop that made them more ball-like (what?), I flattened these down with a spatula before baking them.
Bake for 12 minutes or until golden brown on the bottom. Cool on a cooling rack, plate, and serve!
These cookies have just the right fall spices that make you want to put on a puffy vest, drink hot cider, and dig out your leaf-shaped platter. Just me?
And at only 95 calories a piece, there is no excuse to not eat several.
Happy October – enjoy!