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This is one of my attempts to make a more healthy cookie and still have the kids like them! These passed the test.


Recipe Summary

15 mins
15 mins
30 mins
1 hr
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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

228 calories; protein 3.4g; carbohydrates 31.1g; fat 10.9g; cholesterol 28.1mg; sodium 188.7mg. Full Nutrition