I’m finding my pumpkin oatmeal cookie recipe to be a wonderful starting point for a number of different healthier cookies. One of our new favorites is these carrot pineapple raisin nut oatmeal cookies. I start with the same basic pumpkin cookie recipe but with two major changes… grated raw carrots instead of the cooked pumpkin, and crushed pineapple. I almost always use white whole wheat flour and replace half of the oil with applesauce.
Here’s how I make the carrot pineapple raisin nut oatmeal cookies…
1 cup flour (I use white whole wheat)
2/3 cups uncooked rolled oats
3/4 cups sugar (I use at least half brown sugar)
1 teaspoon cinnamon
1/4 teaspoon allspice (I use slightly more)
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine the dry ingredients. Mix thoroughly with a whisk. Add:
1/2 cup raw carrot, very finely grated (run through the food processor twice)
1/2 cup crushed unsweetened pineapple (thoroughly drained)
1/3 cup olive oil (or half olive oil and half applesauce)
1 teaspoon vanilla
Mix until well-combined but do not over-mix. Add:
1/2 cup raisins (plumped in boiling water, then drained)
1/2 cup chopped walnuts
Preheat oven to 350°F. Drop rounded tablespoons onto a greased cookie sheet. Bake for about 12 to 14 minutes or until the tops of the cookies feel firm. Cool on a wire rack. I always double or triple this recipe and freeze the extras, but the basic recipe makes about two dozen 2 1/2 inch cookies.
Another new favorite cookie in our family is the apple spice cookies I make from this recipe by substituting unsweetened applesauce for the cooked pumpkin and half of the oil and adding chopped fresh or dried apples. I’m working on a peanut and natural peanut butter variation but need to experiment with this one some more.