It is the time of year where one can never have enough pumpkin recipes. As for the duo of pumpkin and chocolate? Yes, Please. All bets are off. Here’s the thing: there are raisins in this recipe. I suspect that we all have a family member or two who hasn’t jumped on the raisin train. Fear not: these are sleuth raisins. They are as sneaky as a fiber-rich fruit can be. They bake-off soft and sweet, hiding among the pillowy, pumpkin cookie and the decadent, dark chocolate chips.
You see, my husband’s mother forced him to eat a raisin bran cereal each morning to regulate family, uh-hem, regularity. So, he has adult raisin PTSD, so to speak. He did not notice the cunning, diffident dried grapes in this cookie – and devoured them. True story. These cookies are fit for a husband – or his queen (that’s me).
Why buy oat flour? Process old-fashioned oats in the food processor until fine. Have your one-year-old do the work.
Add the pumpkin. Mix. Give children piles of fruit to eat to keep them occupied.
Slowly incorporate oat flour, flour of choice, salt and baking powder while mixing.
Add the chocolate chips and (gasp!) raisins, mixing until just combined. I am counting on Dr. Greg’s long hours to keep him from reading this recipe.
In twelve minutes, the world is a much better place. Oh, sweet, buttery redolence.
Clearly, the “Littlest Guy” is a bit sneaky. It seems that no one is looking…
Whole Grain Pumpkin-Chocolate Chip Cookies (Gluten-Free Option)
Healthy, nutritious and delicious: it’s the season when pumpkin is eaten.
4 Tbsp. unsalted butter, softened
4 Tbsp. 0% Greek yogurt
1 cup pumpkin puree
2 large eggs, room temperature
2 tsp. pure vanilla extract, the best quality you have
1/2 cup packed brown sugar
1 tsp. each: cinnamon, nutmeg and allspice
1 2/3 cup oatmeal flour (or old-fashioned oats, re-measured after finely ground in food processor)*
2/3 cups whole wheat pastry flour or gluten-free all purpose flour blend (such as Bob’s Red Mill)
1/2 tsp. salt
2 tsp. baking powder
3/4 cups dark chocolate chips or chopped dark chocolate, 60-70% cocoa content
1/2 cup raisins
Cooking spray, parchment paper or Silpat
1.) Preheat oven to 350°F or 177°C. Line two cooking sheets with parchment paper, Silpat or spray with cooking spray. Using an electric hand mixer or a standing mixer, on medium speed whisk the butter and sugar until completely combined. Incorporate the yogurt and mix. Then, mix in the eggs (one at a time, if you have the patience). Then mix in the pumpkin and vanilla. Scrape down the sides.
2.) With the mixer on medium-low speed, slowly add the oatmeal flour, baking powder and salt. Next, slowly add the whole wheat flour or gluten-free flour blend. Allow to mix for at least a minute, scraping down the sides occasionally, until the mixture appears slightly whipped and completely blended.
3.)Add the dark chocolate chips and raisins. Mix just until incorporated. Using a two to three tablespoon melon ball scoop, drop the cookies onto prepared cookie sheets. Leave at least a one-inch space between cookies. Bake for twelve to fifteen minutes, until the cookies are light golden and rise, creating half globe shapes.
4.)A few minutes after removing the cookies from the oven, use a spatula to transfer them to wire racks to continue cooling. After about five more minutes, pour some tea or coffee and devour. No need to mention the raisins to a soul. Enjoy!
*choose certified gluten-free oats, if desired
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