Spiced Oatmeal Pumpkin Pecan Cookies

spiced whole grain oatmeal cookies

A certain Mister has a fondness for oatmeal cookies. He and I talked ad nauseum about the variations on Oatmeal Raisin and we agree, there’s something extra special about a basic oatmeal raisin cookie. How do you take something delightful and basic and make it better? Easy.

Bake it with fall spices, a bit o’ pumpkin and play with different flours. Those of you reading this who are gluten free- so is this cookie. Adding teff flour boosts the iron, protein and calcium and pairs well with the brown rice flour. The smell of mesquite flour hearkens back somehow to a Texas sunset and makes your kitchen smell warm and inviting. I decided to experiment with using half refined sugar and half maple sugar, which is less sweet than refined as I really wanted the sugars to accent the natural sweetness of the raisins. Cinnamon, cardamom, nutmeg and pumpkin kick it up a notch. You’ll find the texture to be hearty as the toothsome flours play to that of the oats. My taste-testers all gobbled up the cookies- everyone from the Mister to the artist friend, the retired soccer player and the amiable bus driver. And I have a hunch you might like them too.

YIELD: 2 dozen cookies
TIME: 15 minutes – overnight – 30 minutes

  • ¼ cup teff flour
  • ¼ cup mesquite flour
  • 1 cup brown rice flour
  • 1 tsp. kosher salt
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • ¼ tsp. ground cardamom
  • 1 tsp baking soda
  • 1 cup butter, melted
  • ½ cup maple sugar
  • ½ cup refined sugar
  • ¼ cup pureed pumpkin
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 ¼ cup rolled GF oats
  • ½ cup raisins
  • ½ cup chopped pecans

Combine teff flour, mesquite flour, brown rice flour, salt, nutmeg, cinnamon, cardamom and baking soda in a large bowl. Whisk until combined.

In a separate bowl, mix butter, pumpkin puree, maple sugar and refined sugar until completely combined. Then whisk in the eggs and vanilla.

Add ½ flour mixture into the sugared butter bowl and mix until combined. Then add the rest of flour mixture and mix until completely combined.

Mix in oats with a spatula. Then mix in raisins and chopped pecans with spatula until combined. Cover bowl tightly and refrigerate overnight.

Preheat oven to 375.

Place sheet of parchment paper or silpat on your cookie sheet. Use a tablespoon and scoop out medium sized portions of dough onto cookie sheet. With your hand, press down on dough without pressing cookie flat.

Cook for 16 minutes. Let cookies cool on wire rack.

Advertisements

About Anneliesz

Food. Poetry. People. Art. If I was Julie Andrews singing her song, these would be some of my favorite things. My biggest food fail was something we'll call "Tuna Surprise," but that never kept me out of the kitchen. Cooking is my own playtime. While I'm not a chef and would never claim to be anything less than an experimenter of flavors and textures, I sure do love to feed people. Then there's my love of writing which commenced at a wee age over a talking pen named "Percy". I love rolling words around my tongue in different languages. Art camp taught me the importance of not having an eraser. Life is an adventure and one whose marrow I seek to suck as much out of as possible. Join me as I live my life en route.

2 responses to “Spiced Oatmeal Pumpkin Pecan Cookies

  1. I want to make cookies with you! Wouldn’t that be a fun playdate someday?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to subscribe and receive freshly baked recipes, poems, stories and art of new posts by email.

Join 37 other followers

Categories

%d bloggers like this: