200gramsraisins or other dried fruitcherries are delicious in this, 1 1/4 cups
In a small bowl, whisk together ground flax meal and water until frothy. Let stand at least 5 minutes to thicken.
In a large bowl or electric mixer, mix together pumpkin puree and date sugar. Add salt, baking soda, vanilla, and cinnamon and mix well to combine. Add thickened flax meal and sourdough discard. Mix on low speed, scraping down sides of bowl to incorporate all wet ingredients.
Stir in oats, flour, and then raisins. Cover and chill dough at least 30 minutes or up to 12 hours.
Heat oven to 375°F. Line baking sheet with parchment or silicone baking sheets. Scoop dough using desired-size scoop (I use a #20, 3.2-tablespoon scoop). Bake 9-18 minutes, depending upon size of your scoop (#20 scoop takes 18 minutes).
Remove to a rack to cool.
Adapted from a recipe from the King Arthur Baking School to be whole food, plant-based, and oil-fee.