The sun could barely get a ray of light through all of the clouds this morning. The wind is blowing and the skies are grey, cloudy while threatening rain at any moment, yet the air is warm. They call this fall though I have my doubts. I was thinking more along the lines of Global Warming? No matter the reason I would like to invite fall to stay a little bit longer. It is my favorite season and I am so lucky to live where the leaves showcase their beauty of autumn.
As the town maintenance truck drives down the road, a makeshift leaf blower on the tailgate, he passes by four times – taking great care to blow the leaves off the dirt road, on a windy Monday afternoon. (I am thoroughly confused, how about you?) My thoughts turn to warm, comforting fall foods. In particular pumpkin. A pumpkin cookie with oats. A pumpkin cookie that is made with little sugar but uses a raisin puree instead. If you are in a vegan lifestyle…stick around. This is a treat for you!
There are three superstars for this cookie recipe – pureed raisins, oats and pumpkin. The raisins are soaked overnight in a little water and the next day pureed until smooth. What a genius idea! I added a few mini chocolate chips…just because.
Cookie Shaping 101.
Cookie Sampling 205.
This pumpkin ‘raisin’ oatmeal chocolate chip cookie is loaded up with good for you foods. I used 1/4 cup of pureed raisins as a natural sweetener along with one tablespoon of maple syrup. The chocolate chips added a little bit of melty sweetness as well. This cookie is everything fall and everything delicious. Lets just make a pact to get up early, catch the morning light and make cookies, ok?
Have a beautiful day, friends! Thanks for reading!
- 1 Cup all purpose flour
- 2/3 Cup oats - 1/3 ground, 1/3 whole oats
- 1/2 teaspoon salt
- 1/2 Cup pumpkin puree - plain
- 1/2 Cup pureed raisins
- 2 Tablespoons + 2 teaspoons coconut oil
- 1 Tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger, allspice
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chip cookies
- Preheat the oven to 300* and line 2 baking sheets with parchment paper.
- In a small bowl combine the flours, oats, salt and whisk until combined. In a medium sized bowl combine the pumpkin, raisin puree, coconut oil, maple syrup, vanilla extract, cinnamon, ginger, and allspice whisking until thoroughly combined. Stir in the flour mixture and stirring until just combined. Gently stir in the chocolate chips.
- Use a small sized cookie scoop to drop the dough onto the cookie sheet. Since the cookies will not spread that much when baking - flatten them with the bottom of a glass that has been dipped in water. Bake at 300* for 17 - 20 minutes. Allow to cool on the pan for 5 minutes before removing the cookies to a cooling rack to cool completely.