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Kitchen Tips
- Use old-fashioned rolled oats for the best texture.
- Make sure not to overbake; remove the cookies when edges are set but centers are still soft.
- Chill the dough for at least 30 minutes to prevent the cookies from spreading too much.
Ingredients 0/17
Why This Recipe Is So Delicious
Directions
Lightly heat your oven to 350°F and lining a couple of baking sheets with parchment paper. In a medium bowl, mix together the all-purpose flour, whole wheat flour, oats, wheat germ, baking soda, cinnamon, allspice, cloves, and salt. In a separate large bowl, beat the butter with the coconut sugar and brown sugar until the mixture is light and fluffy. Then, stir in the pumpkin puree, egg, and vanilla extract until everything is well combined. Gradually add the dry ingredients to the wet ones, mixing until you have a nice, even dough. Fold in the walnuts and raisins last. Scoop out spoonfuls of dough—about a tablespoon each—and place them on your prepared sheets, spacing them a bit apart. Pop them in the oven and bake for around 15 minutes, or until the edges start to turn a light golden brown. Let the cookies cool on the baking sheets for about five minutes before moving them to a wire rack to cool completely.
