Recipe by Whole food nut
I wanted a delicious oatmeal cookie recipe without all the butter, and I love to use pumpkin as a substitute. After some trial and error, I've worked out a terrific reduced fat cookie that tastes delicious and is healthy too!
Top Review by nethope
I confess, my favorite cookie is chocolate chip oatmeal! So I am biased to like chocolate chip oatmeal, but also very particular about those cookies too. (Obviously I made these with chocolate chips, not raisins, but I would do 1 cup chocolate chips, 1/2 cup raisins next time.) I used sweet potato purée (what I had instead), honey, and cinnamon brown sugar oatmeal. I had mixed everything else when I noticed/remembered I was out of rolled oats! I had some homemade breakfast oatmeal, lots less sugar than commercial, but right at the end I did have to throw in a lot more sugar than expected. The cookies are going very fast and everyone loved them (ages 3 to 75). This batch is a bit sweet, so I'm looking forward to the next batch with actual rolled oats and less sugar.
I used my cookie scoop, and my cookies didn't flatten out either so I have rounded cookie dollops.
- 1 cup pumpkin puree
- 1⁄4 cup butter, softened
- 1 egg
- 2 egg whites
- 1⁄4 cup agave nectar or 1⁄4 cup honey
- 3⁄4 cup brown sugar
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 3 cups rolled oats
- 1 1⁄2 cups chocolate chips or 1 1⁄2 cups raisins
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a bowl combine all the wet ingredients, sugar, nectar, eggs and pumpkin together. Mix well.
- In another bowl mix the dry ingredients, flours, oats, baking powder, and spices.
- Add the pumpkin mixture to the flour mixture, then add the chocolate chips.
- Drop cookies by large tablespoon onto a oil-sprayed cookie sheet.
- Bake for 15-20 minutes until golden brown.