Healthy Thanksgiving Challenge: Oatmeal Pumpkin Spice Cookies
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
makes 2 dozen cookies
- 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.