Thanksgiving Hangover pt 2

so after thanksgiving i always seem to end up with one cup left of pumpkin. not a full can, not an empty can, but half of a can. i hate waisting food so here is what to do with that cup of pumpkin.
for these VEGAN PUMPKIN OATMEAL COOKIES you need

2 cups whole wheat flour
1 1/3 quick cook oats
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash pumpkin pie spice
1 2/3 cups sugar
2/3 cup oil
2 tablespoon molasses
1 cup canned pumpkin
1 teaspoon vanilla
1 cup raisins
1 cup shredded coconut

preheat over to 35o degrees. in a bowl stir together the flour, oats, baking soda, salt and spices. put that bowl aside. in a separate bowl, mix together the sugar, oil, molasses, pumpkin, and vanilla. add the flour mixture to the wet mixture. then add the raisins and coconut. scoop tablespoons of dough onto a greased cookie sheet. using your palm, push down each ball of dough, flattening the cookies. bake for 17 minutes and enjoy!

Good-For-You Chocolate Chip Cookies.

love me some chocolate chip cookies. love not being fat. here is a happy medium. you need.
1 3/4 cup whole wheat flour
1 teaspoon baking soda
2 dashes cinnamon
1 dash ginger
1 dash nutmeg
1 1/4 cup light brown sugar
1 teaspoon maple syrup
1 stick butter
2 ripe bananas
2 egg whites (crack 2 eggs above a bowl and only let the not yolk part of the egg into the bowl. this can be a challenge if you have never done it before, but i have faith in you)
1 tablespoon vanilla extract
1 1/2 cups quick cook oats
1 cup wheat bran
1/4 cup water
3 hand fulls nuts
chocolate chips. (a note about this. i happened to be out of chocolate chips, but i had those 60 calorie sticks of Hershey's special dark chocolate. so i stepped on those with a boot when they were in their wrapper to crush them into chunk size and added them to the batter like that. but you can also just use regular chocolate chips. and add however many you want)

preheat over to 375'. In a bowl, mix the flour, baking soda and spices. set that bowl as side. mix together the sugars, maple syrup and butter. (i usually microwave the butter for 30 seconds on a plate before adding to mix. wana keep that stuff nice and soft). when that is all nicely mixed, add the bananas, egg whites and vanilla extract and mix. when that is all blended to a beautiful consistency, add the oats, wheat bran, water, nuts, chocolate chips and mix. scoop about a tablespoon or so amount of dough onto a greased cookie sheet. bake for 10- 12 mins. until they look done.

Pumpkin Oatmeal Muffins!

another variation on the wonderful pumpkin muffin. taste delish with cream cheese. you need;
1 1/2 cup all purpose flour
1 cup quick cook oats (NOT old fashioned oats)
3/4 cups firmly packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree (canned pumpkin)
3/4 cup fat free milk
1/3 cup canola oil
1 egg
2 palm fulls shredded coconut
1 palm fulls nuts
1 palm fulls raisins

preheat oven to 400' and spray nonstick spray onto a mini muffin tray, or a big muffin tray. mix the dry ingredients in a bowl. (flour, oats, sugar, baking powder, baking soda & pumpkin pie spice). then mix the pumpkin puree, milk, canola oil & egg using a stand mixer, hand mixer or wrist strength. add the flour mixture, coconut, nuts & raisins to the pumpkin mixture. blend until everything is mixed together, being careful not to over mix. (over mixing causes tough muffins.) scoop the batter into the muffin trays and bake for 22-25 mins.