No butter. No eggs. O.G. (aka the anti-vegan) loves these cookies, so you know they’re good.
2 cups all-purpose flour
1 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup white sugar
2/3 cup brown sugar
2/3 cup vegetable oil
2 Tablespoons molasses
1 cup canned pumpkin
1 teaspoon vanilla
3/4 cup raisins
Don’t let the amount of ingredients fool you, this recipe is easy. Preheat the oven to 350. Prep baking sheets with silpats.
Mix together flour, oats, baking soda, salt, cinnamon and nutmeg.
Here’s an awesome trick I learned from Martha Stewart. Measure out your oil first. Then do the molasses, and the stuff will slide out clean as a whistle. In a separate bowl, mix together sugar, brown sugar, oil, molasses, pumpkin and vanilla until well combined.
Add the dry ingredients to the wet, then fold in the raisins.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart.
Bake for 14-15 minutes, let cool on a wire rack.
These taste best when they’ve had some time to cool and set, and they taste even better the next day!