This is one of my attempts to create a healthier cookie that the kids will still enjoy! They passed the evaluation.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- ½ cup wheat germ
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup coconut sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup chopped walnuts
- ¾ cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt together in a bowl. Beat butter, coconut sugar, and brown sugar together in a separate bowl using an electric mixer until light and fluffy; add pumpkin puree, egg, and vanilla extract and mix well.
- Stir flour mixture into pumpkin mixture until dough is well mixed; fold in walnuts and raisins. Drop dough, about 1 tablespoon per cookie, on the the prepared baking sheets.
- Bake in the preheated oven until cookies are lightly browned on the edges, about 15 minutes. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- These cookies are fluffy not a chewy cookie… a bit like a muffin top.
- You can skip the nuts and/or raisins for white or dark chocolate chips if you want some chocolate in this cookie. I have not tried to make them 100% whole wheat but I think it would work out ok. I will try next time.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 189 mg |
| Sugars | 18 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
11.4.20 First, this recipe makes a LOT of cookies. Recipe says 24 servings, but using a 1 tablespoon cookie scoop, I ended up with 62 cookies (maybe she was thinking 3/serving?). But that’s OK because they’re really good! There are only two people in this house, so I’ll be moving some to the freezer to be enjoyed later. Followed this recipe to the letter, and I wouldn’t change a thing. It does have a lot of ingredients, but it’s worth the effort to pull them out of the pantry and then put them away. In between batches, I put the cookie dough in the refrigerator, and they ended up shaped much better with chilled dough. I know I’ll refrigerate the cookie dough for 15 minutes before even starting to place them on the baking sheet in the future. The recipe submitter describes them correctly, because they are more cake like, and they’re soft rather than crispy. And that works for me! Thanks for sharing your recipe.