by Kandi Williams
My mom always makes batches and batches of these every fall. And now I do. It's just not fall without them! I always get requests for the recipe when I make them for events. I can easily eat a dozen at a sitting. I altered her original recipe to be egg free.
(This recipe contains wheat and includes optional walnuts (nuts) that can be omitted to make a nut-free recipe.)
1 cup sugar
1 cup raisins
2 cups flour (wheat)
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 cup applesauce
1 cup canned pumpkin
1/2 tsp allspice
1 cup shortening
1/2 tsp nutmeg (1/4 tsp if fresh)
1 cup chopped walnuts (add more raisins if not used)
Preheat oven to 350 °F.
In large mixing bowl with a handheld mixer, mix shortening, sugar and applesauce until well blended. Next, add pumpkin and vanilla and mix well. Sift dry ingredients together in a separate bowl, then add to wet and mix until all incorporated. Add raisins and walnuts (if using) and mix well.
Place by rounded tablespoons on a cookie sheet. Bake 8-10 minutes. Cool slightly, then transfer to cooling rack.
We eat these plain, but they are also great with a cream cheese frosting. I only rarely add walnuts, so I just add another 1/2 cup or so of raisins instead.
If avoiding apple, use pureed prunes in place of applesauce.
Kandi is a volunteer Community Host for the Kids With Food Allergies online community support forums.
To find more cookie recipes and to search by allergens you need to avoid, visit KFA's Safe Eats® Recipes: http://kidswithfoodallergies.org/recipes.html