Pumpkin Oatmeal Cookies
"Lower sugar, lower fat cookie with a little added protien. Great way to get a little extra veggie into picky kids."
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
36 cookies
ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1⁄3 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 1⁄2 cup canola oil
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 cup hemp seeds
- 1⁄2 cup raisins
directions
- Preheat oven to 350°F Line baking sheets with parchment paper.
- Mix together flours, oats, baking soda, cinnamon and salt.
- Beat softened butter, oil and sugars together until light in color.
- Mix in pumpkin puree, egg and vanilla.
- Add dry ingredients and mix until just combined.
- Fold in raisins and hemp seed hearts.
- Drop heaping tablespoonfuls of batter on to parchment lined baking sheet, about 12 per sheet.
- Bake 14 to 16 minutes, rotating half way through. Cool on wire racks.
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Reviews
-
Great cookie, just what I was looking for! I did (of course) modify it a little. I used 2 tsp cinnamon, 1 tsp allspice. I replaced the canola oil with applesauce (probably should have just used more pumpkin), and I replaced 14 cup of the granulated sugar with Splenda. I preferred pecans over the raisins, cooked them for 15 min and was thrilled with 40 cookies! Yum
Tweaks
-
Great cookie, just what I was looking for! I did (of course) modify it a little. I used 2 tsp cinnamon, 1 tsp allspice. I replaced the canola oil with applesauce (probably should have just used more pumpkin), and I replaced 14 cup of the granulated sugar with Splenda. I preferred pecans over the raisins, cooked them for 15 min and was thrilled with 40 cookies! Yum
