Ingredients
- 1 cup pumpkin
- 2 each egg whites whipped
- 1 cup brown sugar packed
- 1 1/2 cup flour
- unbleached all-purpose or you can use half whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 23 cup chocolate chips (semi-sweet) or more to 1 cup
- 3 cups rolled oats
- 1 cup raisins
- seedless
Instructions
- Preheat oven to 350F (180C).
- Prepare baking sheet with cooking spray.
- In a small bowl, combine pumpkin and egg whites.
- In a big bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins.
- Mix wet ingredients with dry ingredients just until moistened.
- Drop by 1 tablespoonful onto prepared baking sheet, 2 inches apart.
- Pat until flat, because during baking, the cookie size will not change a lot.
- Bake until they seem firm, 15 minutes.
- Once a sheet.
- Cook lightly, transfer to a wire rack, cool completely, storage in a air tight container for up 2 weeks.
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