( or substitute with 1/4 cup unsweetened apple sauce)
light brown sugar, packed
236.59 ml currants or 236.59 ml
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a small bowl, combine the flours, wheat germ, baking soda, baking powder, salt, cinnamon, ginger and cloves. In another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk. Add the dry ingredients and stir until combined. Stir in the currants or raisins, then the walnuts.
Drop by rounded spoonfuls onto the prepared baking sheets. (I used a tablespoon.) Bake for 12 -15 minutes or until just the top is firm to the touch. Transfer to a wire rack to cool completely.