Pumpkin Currant Cookies

Name: Pumpkin Currant Cookies
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat pastry flour; 2 tablespoons wheat germ; 1 teaspoon baking soda; 1 teaspoon baking powder; 12 teaspoon salt; 1 teaspoon ground cinnamon; 12 teaspoon ground ginger; 14 teaspoon ground cloves; 1 egg (or substitute with 1/4 cup unsweetened apple sauce); 1 teaspoon vanilla extract; 12 cup olive oil; 1 cup canned pumpkin; 1 cup light brown sugar, packed; 1 cup currants or 1 cup raisins; 12 cup chopped walnuts (optional)

16 ingredients

9 steps

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
12 teaspoon salt
1 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon ground cloves
1 egg (or substitute with 1/4 cup unsweetened apple sauce)
1 teaspoon vanilla extract
12 cup olive oil
1 cup canned pumpkin
1 cup light brown sugar, packed
1 cup currants or 1 cup raisins
12 cup chopped walnuts (optional)

Directions

1

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
2

In a small bowl, combine the flours, wheat germ, baking soda, baking powder, salt, cinnamon, ginger and cloves.
3

In another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk.
4

Add the dry ingredients and stir until combined.
5

Stir in the currants or raisins, then the walnuts.
6

Drop by rounded spoonfuls onto the prepared baking sheets.
7

(I used a tablespoon.)
8

Bake for 12 -15 minutes or until just the top is firm to the touch.
9

Transfer to a wire rack to cool completely.