Pumpkin-raisin Cookies

From: Chef #750362

On Nov 22, 2008

These are a great low fat cookie. They are nice and chewy. I dipped mine in cinnamon sugar before baking and used pumpkin pie spice instead of the cinnamon and nutmeg. Yummy, and no need to feel guilty after eating them!

From: Chef #811728

On Apr 13, 2008

I think this recipe is awesome and my 20 month old loves them. She is allergic to milk so this is a great worry free recipe for her.I did find for me 15 minutes was to long in my oven they were softer and chewier when they came out at 10 minutes.I like my cookies chewy. Thanks

From: ladypit

On Jul 5, 2005

These are really nice vegan cookies with no added fat. Don't go looking at these to be a replacement for chocolate chip, but they are very good for being a healthy little treat. I was out of whole wheat pastry flour so I used mostly graham flour and some regular whole wheat. I whirred it all in the food processor to try to get it a little finer. I followed the rest of the ingredients, doubling them to make a double batch. Though I did add an additional 1/2 cup raisins for the doubled batch because we like lots of fruit in our cookies. These need to get a little crust on the bottom, so resist the urge to take them out too soon. I found about 17-18 minutes for 2 big pans was right in my oven. These do not spread so you can put them close together. But remember that if you make them lumpy on the pan, then they will come out looking lumpy! I loved the subtle taste that the vanilla soy milk gave these and would definitely use that again in these. I thought they were pretty good out of the oven, but better when they cooled. Thanks so much for a keeper! A nice little spice cookie.

From: justcallmetoni

On Nov 3, 2006

Off to a potluck where there will be a vast table of rich and indulgent desserts. Decided to bring thesejavascript:void(0); because they are not only vegan but as healthy as a cookie can be. The cookies are plump and moist and have a wonderful autumnal flavor. In my batch, I replace the cinnamon and mutmeg with a teaspoon of homemade pumpkin spice (Pumpkin Pie Spice) and vanilla soy milk. These would make a wonderful after school snack for kids and adults alike. Since I used a small scoop, my yield was nearly doubled giving me 3 cookies for 1 WW point.