These cookies are not low fat or low sugar but still qualify as guilt free because you can use your Sun Oven to bake as many, or as few, as you want. No need to fret over wasting energy by turning on the oven for just one treat. Perfect for those of us who lack self control and would eat the whole batch in one sitting.
Sun Baked Pumpkin Oatmeal Raisin Cookies
1/2 cup coconut oil, melted
1/2 cup canned pumpkin (not pie filling)
1/2 cup sugar
1/4 cup light brown sugar, packed
1 tablespoon mild molasses
1 1/2 teaspoons vanilla extract
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
Make the dough:
In a large bowl, whisk together the coconut oil, pumpkin, sugar, brown sugar, molasses, and vanilla extract. In a medium bowl, mix together the oats, flour, pie spice, baking soda, and salt. Stir the oat mixture into the pumpkin mixture until just combined. Stir in the raisins. Use a 1/4 cup measuring cup to make 13 cookies and place them on a tray. Cover with plastic wrap and refrigerate for at least 3 hours or over night. Unbaked dough can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer up to 4 months (do not defrost before baking).
When ready to bake:
Set Sun Oven out to preheat 20 minutes before baking.
Line a baking rack or rimmed baking sheet with a silicone mat or parchment paper. Place the cookies on the mat about 2-inches apart. If baking all the cookies at once bake in batches. Bake in the Sun Oven 15 to 20 minutes. (baking time will be longer if dough is frozen). Cool 10 minutes before serving.
Makes 13 cookies.