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| Oatmeal Pumpkin Coconut Cookies |
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Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
Servings: 30-40 cookies
Preparation time: 15 minutes
- 2 eggs [1]
- 2 cups canned pumpkin [2]*
- 1/8 cup coconut oil [3]
- 1/4 cup honey [4]
- 1/4 cup molasses
- 1 teaspoon salt [5]
- 1 teaspoon coriander [6]
- 1 teaspoon cinnamon [6]
- 1/8 teaspoon cloves
- 1 teaspoon vanilla extract [7]
- 4 cups rolled oats [8]
- 1/2 cup dried coconut, shredded [9]
- 2 teaspoons sesame seeds, optional
- Raisins or dried cranberries
Preheat oven to 350 degrees F.
Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.
Using about 1/8 cup (2 tablespoons) per cookie, place 15 – 20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 craisins per cookie.
Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3 – 5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.
*Add another cup of pumpkin if desired for a moister cookie.
Recipe submitted by Sandra, Highland, UT