Recipe: Oatmeal and Pumpkin Spice Cookies

Nothing creates the comfort of “home” quite like oatmeal cookies. This easy-to-make dough can be mixed in one bowl, and you can add your favorite dried fruits or chopped nuts, or even change up the spice to ginger or cinnamon.

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Ingredients

1/4 cup whole-wheat pastry flour
1/3 cup unbleached all-purpose flour
1/2 cup quick rolled oats (lightly toasted until fragrant in a 350 F oven, about five minutes.)
1/3 cup packed brown sugar blend (a product that includes regular brown sugar and sugar substitute)
1/4 cup egg substitute
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon pumpkin pie spice
2 tablespoons trans-free margarine

Directions

Preheat the oven to 375 F. Line a baking sheet with parchment paper or a Silpat® liner or coat a nonstick sheet with cooking spray.
Combine all ingredients in a bowl along with 2 tablespoons water, and blend with a fork until incorporated. The dough will be stiff.
Using a teaspoon measure, place rounded nuggets of dough on the prepared baking sheet.
Bake for 15 minutes, or until the bottoms are browned and the nuggets are set. Cool on a wire rack. Store in an airtight container.