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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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Spiced Oatmeal Raisin Cookies.

Believe it or not, Iā€™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 ā€“ one with applesauce and another with canned pumpkin.  The pumpkin won by a landslide ā€“ 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

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Print this recipe!

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. 

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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!

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Slowly add the dry ingredients to the mixer until combined into a cookie dough.  Fold in the raisins and combine!

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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.

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Bake for 12 minutes or until golden brown on the bottom.  Cool on a cooling rack, plate, and serve!

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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? 

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And at only 95 calories a piece, there is no excuse to not eat several. 

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Happy October ā€“ enjoy!

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72 Comments so far
Leave a comment

Laura (Blogging Over Thyme)     at 6:05 pm

Yum! I’m always surprised by how many banana haters there are. Pumpkin & raisins are a really tasty combo. I sometimes add them to my loaf pumpkin breads. Can’t believe you’re due so sooon!! So exciting.

[Reply]

Lee     at 6:11 pm

I cannot find canned pumpkin anywhere in Atlanta. It’s driving me crazy. I don’t even like it that much, but the fact that I can’t find it is making me really need to have it!

Every time I don’t see a post from you until later in the day, I think you’ve had the baby.

[Reply]

Emily Malone Reply:

Haha, nope! Still pregnant! Not sure how quickly I’ll be able to update the blog, but I’m sure at at LEAST send a Tweet that we’re at the hospital. :)

[Reply]

alex     at 8:24 pm

I was having the hardest time finding canned pumpkin here in Seattle! finally, Trader Joe’s came through!

[Reply]

E     at 11:53 pm

Looks delicious! I love a lot of pumpkin treats (pie, pumpkin roll, cookies, PSL from Starbucks, etc), but I don’t like to just use the canned pumpkin either – I’ve tried it in oatmeal like everybody raves about, but I DID NOT like it! It just tasted weird to me…

[Reply]

Emily Malone Reply:

Totally agree. Pumpkin oatmeal is not my thing. Too goopy.

[Reply]

Hannah     at 1:43 am

So, not to play Devil’s Advocate, but what about those of us Down Under for whom bananas have cost $3.50 each for almost a year and canned pumpkin doesn’t exist? I suppose it’s the less awesome applesauce version for us! :P

[Reply]

Emily Malone Reply:

Oh MAN! $3.50 for a banana? I can’t even imagine. Not to rub it in, but ours are 19 cents here at Trader Joe’s! That’s wild. But I’m sure you guys have other things there that we can’t find anywhere in the US (like Vegemite, mmmm). The applesauce version was still good, just a bit more cake-like in texture. You could also try half applesauce, half oil and see if that helps. Sorry about that!

[Reply]

Alaina     at 4:19 am

Yum, I love spiced cookies!! And I am ready for the fall inspired food.

I’m with you on the pumpkin too. I realized that it’s more the pumpkin SPICE that I love, rather than the actual pumpkin. :-)

[Reply]

Shannon     at 4:31 am

oohh man. I love this recipe. Do you realize that Ireland does not stock canned pumpkin?!?! It is NOWHERE! You can bet your behind that as soon as I can, I’ll be buying pumpkins and trying to can their delicious “meat” for next year.

[Reply]

Emily Malone Reply:

That is madness!

[Reply]

Charlie Reply:

I live in the UK and found a website that delivers american goods including canned pumpkin. I made a delicious spice pumpkin chocolate loaf yesterday with it! http://www.outsidertart.com- the shop is right where I live but there website says they deliver dry goods everywhere in the UK!

[Reply]

Fran@ Broken Cookies Don't Count     at 5:11 am

Oatmeal, Raisins and Pumpkin!! They can’t miss! This looks like an excellent recipe, Emily…Thanks!

[Reply]

Liz     at 5:41 am

Mmmm! Oatmeal raisin is my favorite, and these look amazing. Can’t wait to try them!

[Reply]

@smshum     at 5:42 am

As someone who has been recently diagnosed with Celiac disease, I’d love to see more gluten-free recipes on your blog! I used to try out nearly all of your recipes, but with my allergies, I can’t do that anymore.

There can never be enough GF recipes on the Internets!

[Reply]

Emily Malone Reply:

I will see if I can get more GF recipes up soon! GF baking is still definitely an area I need to learn more about, but I’m getting there slowly.

[Reply]

Christine     at 5:53 am

I am making these today! I have leftover pumpkin from yesterday after making pumpkin loaf (I LOVE FALL!). Can’t wait to try the cookies… hopefully my gluten free flour will work just as well as the regular stuff. Can’t wait for baby news!

[Reply]

jennifer @ peanut butterand peppers     at 6:16 am

These look so good! I have been craving oatmeal raisin cookies. This is on my weekend plans! Thanks!

[Reply]

Kristina     at 6:43 am

These look amazing! My best friend and I actually used to make brownies substituting pumpkin for most of the eggs/butter, and you could hardly tell the difference. They might have even been vegan…it’s been a while but I think I’ll have to hunt down that recipe again since you made me think of it :)

[Reply]

Emily Malone Reply:

That is a great idea!

[Reply]

Melissa Reply:

Another thought for the brownies is black beans. Crazy… but yummy!

[Reply]

Alej     at 7:11 am

Who on earth hates bananas with such passion ??!! :D
Well those cookies sounds like exactly what I need at the moment and I almost have all the ingredients at home so I am probably going to make them tonight.
We don’t have Earth balance in the UK and vegan margarine are horrible here, so I will replace the margarine with coconut oil… fingers crossed that’ll work ;)

[Reply]

Emily Malone Reply:

I think that will probably work!

[Reply]

Shelley@MileHighHealthy     at 8:46 am

I made the vegan chocolate chip cookies and loved him. I must have used a very ripe banana because the banana flavor was strong. At first, I wasn’t sure how I felt but they really grew on me! They ended up being more of a banana-chocolate chip cookie and they went perfectly with a hot cup of coffee. And they were even better straight from the freezer.

[Reply]

Amber K     at 10:02 am

I have found that I actually greatly prefer my baked goods with applesauce over oil. They just have a much better taste/texture for me. Insane! Crazy that there are hardcore banana haters. I could live off of bananas! And coconut water, to you know balance out my system ;)

These look delicious! I’ll leave the raisins (and gluten) out, because it is impossible to please everyone, lol!

[Reply]

Tammy     at 11:06 am

Made these cookies this afternoon. Used chocolate chips instead of raisins (my kiddos don’t care for raisins) and WOW!!…. excellent cookies!!! Will definitely make them again!! Thanks!

[Reply]

Danica @ It's Progression Not Perfection     at 11:53 am

wow these look SO good! And just for the record, I loved the banana in your Vegan Chewy Chocolate Chip Cookies : )

[Reply]

Tiffany L     at 10:15 am

Hi! I’m so glad I made these cookies because they are delicious. I used dried cranberries for the raisins (I didn’t have raisins on hand). I’m just really glad I made a double batch to bake later (individually scooped and froze the rest of the dough) because I couldn’t stop eating them!

[Reply]

Steph     at 10:32 am

I just made these cookies with my 3 year old daughter and they are wonderful. We didn’t have raisins so we added chocolate chunks instead; this worked out well but will make sure to try them with raisins as well. The dough is just as good as the finished product…gotta love vegan!

[Reply]

Jessica     at 6:01 pm

Thanks for such a fantastic recipe – I made these this afternoon (half with raisins, half with chocolate chips) and they’re absolutely delicious. And yes, I do want to put on a puffy vest and drink cider – and plan on doing exactly that this weekend. And congrats on mommyhood!

[Reply]

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