So you’ve got your requisite squash pies — pumpkin, sweet potato — your greens — collards, kale, spinach and otherwise — and of course, the main event with trimmings that could make a grown man cry.
But let’s shake up the menu a bit for the big day, and bring something to the table that will be a welcome (and healthy, yet no less yummy) addition. Let them fight over who gets that last slice of pie. You’ll know that the stash of these Pumpkin-Raisin Oatmeal Cookies will suffice very nice, thank you very much.
The Happy Herbivore makes it easy on us with ingredients that you probably already have, thus lessening the chance of last-minute runs to the overly-crowded grocery store. Just make sure you have some canned pumpkin (not pie filling) on hand, some raisins, banana, and just a little non-dairy milk as well as the other staples, and you’ll be in business.
Pumpkin-Raisin Oatmeal Cookies
6 tbsp canned pure pumpkin
1/4 cup pure maple syrup
1/2 cup raw sugar
1/2 banana, mashed
2 tbsp non-dairy milk
1 1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1 tbsp pumpkin pie spice
1/4 tsp baking soda
1 handful (1/4 – 1/3 cup) raisins
Directions
Preheat oven to 350F. In a large bowl, combine pumpkin, maple, sugar, banana and non-dairy milk together. In a medium bowl, combine oats, flour, baking soda and spice together, then pour into the wet mixture. Stir a few times, add raisins then keep stirring until combined. It may look too dry at first but its not, keep stroking. Drop spoonfuls on a greased cookie sheet and bake 10-15 minutes, or until firm to the touch and spring.
Recipe and photo courtesy The Happy Herbivore.