Pumpkin-Oatmeal Chocolate Chip Raisin Cookies - A Healthy Version

Last weekend I was in a baking mood. It was Sunday afternoon, the kids were playing some board games, and Hubby was recovering from a cold on the couch. Poor baby boo woke up achy and stuffy. He is thankfully feeling better now. I was in a mood to make a sweet treat, but didn't want to mess up all the hard work I have been doing during the week with my workouts. With healthy eating in mind, I decided to make a healthy version of one of my favorite cookie recipes. I figured if I could up the health factor, hopefully I could take away some of that guilt from indulging a bit over the weekend.

Here is the original recipe I modified. I replaced the regular oil with coconut oil, white flour with whole wheat, and I added in a few other healthy goodies to up the fiber in the cookies. Oh and I cut the sugar content in half. I am trying to limit the amount of sugar we are eating, so I figured 1/2 the original amount would serve us much better in our new eating habits.

These cookies are soft and chewy. You have enough sweetness from the chocolate chips, that you aren't missing that cup of sugar I omitted. You also get a bit of a protein boost from the walnuts. Yum!

Pumpkin-Oatmeal Chocolate Chip Raisin Cookies - A Healthy Version

1 cup coconut oil
1/2 cup white sugar
1/2 brown sugar
1 egg
1 tsp vanilla
1 can Pure Pumpkin
2 cups whole wheat flour
1 1/3 cup quick-cooking  or old-fashioned oats
1/3 cup ground flax seed
1/3 cup ground wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup chopped walnuts
3/4 cup raisins
1 1/2 cups semi-sweet chocolate chips (optional)

Preheat oven to 350'. Lightly grease baking sheets with olive oil. In a mixing bowl, cream coconut oil and sugars together till they are nice and fluffy. Add pumpkin, egg, and vanilla. Mix well. Add flour, oats, wheat germ, flax seed, baking soda, cinnamon, and salt. Mix well. Stir in walnuts, raisins, and chocolate chips. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 14-16 minutes or until cookies are lightly browned and set in the center. Cool on a baking sheet for 2 minutes and then remove to wire racks to cool completely.

Makes 60-70 cookies (I used a cookie scoop- best thing ever!)

Enjoy!

XO Danielle