>I have finally managed to make some pumpkin cookies that aren’t cake-like. Not that cake isn’t delicious; but I want my cookies to be cookies-and that means they aren’t soft and cakey.
Preheat the oven to 350 and line two baking sheets with parchment paper or silicone slipmats. I find that using canola oil spray on the pans doesn’t work well in this recipe; you really need a liner of some sort for the pan. I used parchment paper.
Mix in medium bowl and set aside:
1 c whole wheat pastry flour
1/2 c + 6 T rolled oats
1/2 t baking soda
1 1/2 t corn starch (important! I’m 90% certain this is what made the cookies..well, cookies)
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
1/8 t nutmeg
Mix in a large bowl:
1/3 c canola oil
1/2 c + 1/3 c turbinado sugar
1 T dark agave OR date paste (molasses would work; but I hate molasses)
1/2 t vanilla extract
1/2 c pumpkin puree
1/2 c finely chopped walnuts
1/4 c golden raisins
3 T dark chocolate chips OR cocao nibs
Once the wet ingredients are combined well; add the dry ingredients in two batches and combine well. If the mixture seems WAY too wet; you can add more rolled oats; but you don’t want this to be dry. It should be sticky and wetter than traditional cookie batter at this point. Add in walnuts, raisins and chocolate.
Drop by Tablespoon full on to cookie sheets. You should have 24 cookies. Bake for 15 minutes, then cool. These cookies are best when they have cooled for at least an hour; otherwise they’ll still be super soft and not like a cookie.