Yummy! These turned out great! I did 1 cup whole-what pastry flour and 1/3 cup oats substituted coconut sugar for the sugar and coconut oil for the canola and used black strap molasses for added health benefits. These turned out fantastic and super healthy! I can't wait to bring them to my son's school for snack. Pros: Easy to substitute other ingredients
These were not great and I don't think I'll make them again. They don't have any pumpkin flavor because the molasses overpowers what little flavor the pumpkin has. They really just taste like gingerbread. I tried both with and without raisins and the raisins are definitely needed. I also tried adding some chopped white chocolate to the raising mixture and this made them a lot more interesting but also a lot less healthy. I made them with whole wheat pastry flour and would suggest others try regular whole wheat flower for more texture. Note that the "dough" is very runny - almost like cake batter.
I want to tweak the recipe more but i think they taste like pumpkin pie with almost the same consistency in the middle. i want to find a way to make them heartier. i excluded the molasses and raisens and substituted the wheat flour with soy protein flour. I also used a mixture of sugar Equal and Stevia but it wasn't quite sweet enough i think the Equal broke down in the cooking process. sk
These cookies have a good blend of spice and pumpkin flavors. However their texture is soft and breadlike. If you like your cookies crisp these are not for you. If you have IBS the spices may trigger symptoms. Anonymous Bellingham WA
I subed maple syrup for the molassas and added choc chips instead of raisins. I also added a cream cheese frosing. Whipped cream cheese cinnamin a little pumpkin little vanilla and a little sugar. Jaime Chicago IL