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

Dawn

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
24 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/04/2020
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. Read More
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