Okay, so this one isn’t exactly healthy–but it could be worse. Perhaps it could also be improved by the substitution of xylitol, stevia, or agave nectar for the sugar. I used chia seeds but ground flax might result in a chewier texture (though they are soft when they come out of the oven, they get chewier as they cool).
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup applesauce
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon chia or ground flax seeds
1/2 cup raisins
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, applesauce, molasses, pumpkin and vanilla (and seeds, if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for about 16 minutes or till lightly browned.