Pumpkin raisin oatmeal pecan cookies are a healthful and deliciously soft holiday treat that contains no sugar, white flour, or fat or oil; their sweetness comes from fruit. This recipe makes about 24 cookies, and takes about 15-20 minutes to prepare and 20-25 minutes to bake. Since these cookies contain no preservatives, as do store bought cookies, leftovers should be stored in a covered container or food storage bag in the refrigerator where they will remain fresh for a few days.
1 cup Spelt Flour or Whole Wheat Flour
3 cups Rolled Oats (Oatmeal), quick
3 cups Pumpkin, canned or fresh puree
1 cup Apple Juice
1 cup Dates, pitted
2 cup Raisins
3 tsp. Cinnamon, ground
1-1/2 tsp. Ginger, ground
1/2 tsp. Cloves, ground
Pumpkin Raisin Oatmeal Pecan Cookies Cooking Utensils:
Pumpkin Raisin Oatmeal Pecan Cookies Preparation:
Preheat your oven to 350 degrees F. (175 degrees C.)
Place the spelt, or whole wheat flour, and the ground and whole rolled oats (oatmeal) in a bowl and mix together. (The rolled oats can be ground in a blender on high speed. Be sure that the container is dry before grinding.) Add the cinnamon, ginger and cloves, and mix well. Add the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
Place the canned or cooked pumpkin into the container of a high speed blender. Add the apple juice and dates. Cover and run at high speed until all the ingredients are thoroughly blended and smooth.
Add the pureed pumpkin, dates and apple juice to the flour mixture and mix thoroughly with a stiff spatula or spoon. If the cookie dough is too stiff, you may add a little more apple juice. A thinner dough will make a flatter cookie. A stiff dough will make irregular thick cookies like the ones shown in the photo. (To test for dough stiffness, we stick a soup spoon upright into the dough. If the dough is stiff enough, the spoon will remain upright.)
On a non-stick or lightly oiled baking sheet, or one dusted with quick oats, place the cookie dough in 24 equal sized “mounds.” Smooth and shape each cookie with a spoon or spatula, as desired. Place the pecan halves on top in any pattern you desire.
Place the baking sheet in the preheated oven and bake at 350 degrees F. for 20-25 minutes. Various ovens bake differently, so we suggest that you begin checking the cookies after 20 minutes of baking. The cookies should be firm, but not hard. Be careful not to over-bake. When the pumpkin raisin oatmeal pecan cookies are baked, remove from the oven, cool, and enjoy.
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