Healthy Thanksgiving Challenge: Oatmeal Pumpkin Spice Cookies
Nov 15, 2011
In an effort to make Thanksgiving just a little healthier (but just as delicious) this year, I decided to participate in the Healthy Thanksgiving Challenge at What Would Cathy Eat?. I'm contributing these delicious oatmeal pumpkin spice cookies that I adapted from Emily's brilliant recipe at The Daily Garnish. I changed a few things to accommodate what I had on hand, and also to incorporate chocolate in some way, as my husband thinks everything is better with chocolate (and many would agree). I ended up with some of the most delicious oatmeal cookies I've ever had - and at under 100 calories a piece, they're a sweet yet healthy holiday indulgence that you can feel good about eating. The combination of spices and pumpkin make these cookies perfect for fall - all you need is a cup of hot cider and you're good to go.
Oatmeal Pumpkin Spice Cookies
adapted from The Daily Garnish
makes 2 dozen cookies
Ingredients:
- 1 1/4 cup whole wheat flour
- 1 cup old fashioned rolled oats (not instant)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/3 cup Canola oil
- 1/3 cup sugar
- 1/3 cup loosely packed brown sugar
- 1/2 cup canned pumpkin
- 1 tsp vanilla extract
- 2 Tbsp 1% milk
- 1/4 cup raisins
- 1/4 cup dark chocolate chunks or high-quality semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix the first seven ingredients (through ground cloves).
- In a medium bowl, mix the next six ingredients (Canola oil through milk) until combined.
- Pour the wet ingredients into the dry; with a wooden spoon, gently mix until just combined.
- Split the batter into two bowls (I just put half the batter back into the bowl that the wet ingredients had been mixed in); in one bowl, gently fold in the raisins. In the other bowl, gently fold in the chocolate chips. Or you can use all raisins or all chocolate or both together - whatever floats your boat.
- On a parchment-lined cookie sheet, drop rounded tablespoonfuls of dough and gently flatten the dough balls with the back of a spoon. Only cook 12 cookies at a time; get the other cookies ready on another parchment-lined sheet, but don't bake them until the first batch has come out.
- Bake cookies for 8-12 minutes, until the centers are barely set and the edges are beginning to brown. Cool cookies on the sheet on a cooling rack.
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Comments
Made these last night and
Made these last night and they are soooooo good! Super easy and super yummy, with almost no saturated fat, yay! Just can't decide which we like better, the raisin or the choc chip :)
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