Pumpkin Oat Cookies
This easy one-bowl recipe is super scrumptious and lightly sweetened. The pumpkin puree makes the cookies so lovely and soft, with the chocolate and cranberries giving complimentary flavours. This snack is a healthy, fall-inspired recipe.
Equipment
- Oven
- Mixing Bowl
- Spoon
- Baking paper
- Baking tray
- Blender (to make the oat flour)
Ingredients
- 135 grams Pumpkin puree I use canned puree but fresh will also work
- 2 Tsp Cinnamon
- 1/2 Tsp Ground ginger
- 1/4 Tsp Nutmeg
- 1/8 Tsp Ground cloves
- Pinch Salt To taste
- 75 Grams Chocolate chips/chunks
- 65 Grams Dried cranberries
- 1 Tsp Vanilla extract
- 1 Tsp Baking Powder
- 2 Tbsp Maple Syrup
- 75 Grams Oats Blended into flour
Instructions
- Pre-heat the oven to 175 degrees (fan)
- If not already done, blend the oats into a flour
- In a bowl, mix all of the ingredients together until well-combined
- Line a baking tray with baking paper and spoon about 1-1.5 tbsp oat cookie mixture onto the tray
- Using a spoon, shape the cookie mixture into circular cookie shapes and flatten until about 1-2cm thick
- Bake for 10-12 minutes
- Enjoy!
Notes
Storage: refrigerate for 5-7 days in an air-tight container or freeze for up to 3 months
