Spiced Pumpkin-Craisin Cookies

Original recipe from Giada De Laurentiis 

1 cup all-purpose flour (I use spelt or sprouted grain)
⅔ cup old-fashioned oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon fine salt
¼ teaspoon ground allspice (sometime a dash of ginger, cloves, and nutmeg too)
¾ cup raw sugar, plus additional for sprinkling (I use succanat)
½ cup canned pumpkin puree (I sometimes use half pumpkin, half apple butter)
⅓ cup vegetable oil (I use melted coconut oil)
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
½ cup raisins (or Craisins)
1 cup of pecans (optional)

Mix all ingredients and roll into a 2″ ball. Place on parchment paper lined cookie sheet.  Sprinkle raw sugar on tops of cookies for extra crunch. Bake at 350° 12 – 15 minutes

These cookies can be easily adapted to be gluten free by using gluten-free oats and gluten-free flour.  No dairy or eggs also means this is safe for those with many food allergies.

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Courtney Robertson

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