I’m all about fall right now. The weather is changing and soon the trees will be beautiful! Football is in the air and windows are open…at least for a few hours in the morning! Hey, I’ll take whatever I can get here in Texas. Pumpkin is on.my.mind. I love anything pumpkin. Ahhh, the taste…the smell… Did I mention I really like pumpkin?!?!
These pumpkin cookies are so good, and actually this is my third time to make them in a week. They are so healthy they could even be breakfast. Cookies for breakfast, anyone? mmmm…So good with coffee. They are just subtly sweet, with no refined sugar added. The raisins actually help to sweeten them a lot. These cookies seem to be very forgiving (even though they are gluten free) so feel free to make changes, add some honey or more maple if you crave a sweeter cookie. You could even add some chocolate chips or nuts if you prefer…but, I really do think they are perfect with raisins, even if you aren’t a huge raisin fan.
This recipe was adapted and the original recipe can be found here, from Dr. Mark Hyman (who is an awesome resource when it comes to healthy living).
- 1 can pumpkin puree (not pumpkin pie filling)
- 3/4 cup apple sauce
- 1/2 cup melted coconut oil or melted butter
- 3-4 Tbsp maple syrup or honey
- 1 Tbsp vanilla extract
- 3 cups oat flour
- 1 Tbsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of sea salt
- 1 1/2 cup raisins (or mixin of choice)
- Preheat oven to 350.
- Mix all wet ingredients well.
- In a separate bowl, mix all dry ingredients together. (I like to sift mine, but that is not necessary)
- Incorporate all the dry ingredients into the wet ingredients.
- Then add the raisins.
- Place spoonfuls of cookie dough (slightly larger then tablespoon in size) on parchment lined cookie sheet and cook for 20-25 minutes.
- Allow to completely cool.