Wednesday, April 13, 2011

Pumpkin Banana Oatmeal Raisin Cookies

Here is the recipe for the cookies in my last post. These are a healthy cookie that don't contain a lot of sugar, and are whole grain. They are incredibly filling, and D described them as a "homemade Clif Bar". To me, they taste like little miniature banana cakes, but not too sweet. A perfect afternoon snack!

Pumpkin Banana Oatmeal Raisin Cookies

adapted from Oh She Glows

1 1/2 cups whole wheat flour
1 1/2 cups oatmeal
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 tbsp. chopped walnuts
1 egg
1 cup pumpkin
1 very ripe banana, mashed
1 tsp. vanilla
1/4 cup raisins, soaked in boiling water for 10 minutes
scant 1/2 cup honey

Preheat oven to 375 F. In large bowl, mix together all dry ingredients. In smaller bowl, mix together all wet ingredients, except raisins. Add wet ingredients to dry, and mix well. Fold in raisins. Form large balls of dough and place on a cookie sheet lined with parchment paper. Smoosh (yes, that is the technical term) cookies a little, as they don't spread much while baking. Bake at 375 F for 13 minutes.

These cookies are delightfully moist and tender. The raisins really added a lot of sweetness, and they are nice and plump from the soaking. I am in love with this recipe. I put my batch in the fridge after one day on the counter, to hopefully prevent mold, which seems to grow freakishly fast on moist baked goods. I am sure that you could add more spices or a different type of fruit, and they would be delicious. Next time I am going to add some nutmeg and maybe some clove to give it a more spicy note. 



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