Pumpkin Currant Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 tablespoons wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 egg (or substitute with 1/4 cup unsweetened apple sauce)
• 1 teaspoon vanilla extract
• 1/2 cup olive oil
• 1 cup canned pumpkin
• 1 cup light brown sugar, packed
• 1 cup currants or 1 cup raisins
• 1/2 cup chopped walnuts (optional)

Recipe

• 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. in another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk. add the dry ingredients and stir until combined. stir in the currants or raisins, then the walnuts.
• 3 drop by rounded spoonfuls onto the prepared baking sheets. (i used a tablespoon.) bake for 12 -15 minutes or until just the top is firm to the touch. transfer to a wire rack to cool completely.