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Kasia

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 Cookies
Course: Breakfast, Dessert, Snack
Cuisine: American, Australian, British, European
Calories: 125
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Mixing Bowl
  • Spoon
  • Baking paper
  • Baking tray
  • Blender (to make the oat flour)

Method
 

  1. Pre-heat the oven to 175 degrees (fan)
  2. If not already done, blend the oats into a flour
  3. In a bowl, mix all of the ingredients together until well-combined
  4. Line a baking tray with baking paper and spoon about 1-1.5 tbsp oat cookie mixture onto the tray
  5. Using a spoon, shape the cookie mixture into circular cookie shapes and flatten until about 1-2cm thick
  6. Bake for 10-12 minutes
  7. Enjoy!

Notes

Storage: refrigerate for 5-7 days in an air-tight container or freeze for up to 3 months