Heart Healthy Pumpkin and Raisin Cookies
Indulge in the wholesome goodness of Heart Healthy Pumpkin and Raisin Cookies, a guilt-free treat that perfectly balances flavor and nutrition. Made with nutrient-rich whole wheat flour and old-fashioned rolled oats, these cookies are naturally sweetened with pure maple syrup and unsweetened applesauce, eliminating the need for refined sugar. The real star is the velvety pumpkin puree, which not only adds moisture but also infuses the cookies with seasonal charm, complemented by warm spices like cinnamon and nutmeg. Studded with chewy raisins and optional crunchy walnuts, these cookies offer a delightful texture in every bite. Quick and easy to make in under 30 minutes, they are the perfect snack for health-conscious bakers looking to satisfy a sweet tooth without compromising on wellness. Enjoy these soft, flavorful cookies as a cozy fall treat or a year-round favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 cup Old-fashioned rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Pure maple syrup
- 0.25 cup Applesauce (unsweetened)
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In another bowl, mix the pumpkin puree, pure maple syrup, applesauce, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the raisins and chopped walnuts (if using) to evenly distribute them throughout the dough.
Using a tablespoon or small cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each scoop of dough slightly with the back of a spoon to help them bake evenly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 142.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
