Dairy Free Pumpkin Cookies

I can’t stop eating these!

Dairy Free Pumpkin Cookies


  • ¼ cup olive or vegetable oil
  • ⅛ cup honey
  • 1 egg
  • 1 tsp vanilla
  • 10 oz pumpkin puree*
  • 1 cup whole wheat pastry flour (or wheat flour or white flour)
  • ½ cup wheat germ
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger**
  • ½ tsp nutmeg**
  • ¾ cup raisins, craisins, or chocolate morsels
  • ½ cup chopped nuts (almonds, pecans, or walnuts)
  1. Preheat oven to 350F.
  2. In bowl, combine flour, wheat germ, rolled oats, baking soda, cinnamon, ginger, and nutmeg.
  3. In separate bowl, combine oil, honey, egg, and vanilla. Add pumpkin puree and blend.
  4. Mix dry and wet ingredients briefly. Stir in raisins and nuts.
  5. Bake 15-20 minutes, rotate baking sheets halfway through.

*I used 10 oz and the cookies came out on the drier side with a consistency of a muffin, but they were still very delicious. The original recipe calls for 15 oz.

**If you skip the ground ginger and nutmeg, they still taste good.

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