Good For You Friday: Spiced Pumpkin Raisin Cookies


Okay, so these cookies aren’t actually that good for you, but they are a lot better than some of the other choices out there during the holiday season.  The word on the street is that you need to make the nurses treats if you want proper care in the hospital when you give birth.  It might just be a rumor, but I’m not taking any chances.  I made a ton of these cookies; I hope I don’t eat them all.  They taste just like the holidays (and they’re vegan)!

Spiced Pumpkin Raisin Cookies (makes about 24 cookies)

  • 1 cup all-purpose flour
  • 2/3 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon allspice
  • 3/4 cup raw sugar
  • 1/2 cup canned pumpkin puree
  • 1/3 cup grapeseed oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup raisins

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.