How To make Low Fat Pumpkin Oatmeal Cookies
Ingredients
1
cup
pumpkin
2
each
egg whites, whipped
1
cup
brown sugar, packed
1 1/2
cup
flour, unbleached
1
teaspoon
baking soda
1
teaspoon
cinnamon
1/2
teaspoon
nutmeg
1/2
teaspoon
cloves
3
cup
rolled oats
1
cup
raisins
Directions:
Preheat oven to 350 degrees. Prepare baking sheet with cooking spray. In a mixing bowl, combine pumpkin and egg whites. In another mixing bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2 inches apart. Bake for 15 minutes, or until they seem firm.
How To make Low Fat Pumpkin Oatmeal Cookies's Videos
Pumpkin Oatmeal Cookies | Hill Street Recipe
Take your cookie game to the next level with these soft, chewy treats. The mix can be balled and frozen before baking, allowing you to cook a smaller batch at a time. Simply defrost and cook them as you need. They are best the day they are baked but will last up to 5 days in an airtight container.
How long will it take?
25 minutes
What’s the serving size?
Makes about 18 cookies
What do I need?
1 cup plain flour
½ teaspoon bicarbonate of soda
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
115 grams unsalted butter softened
100 grams brown sugar
50 grams caster sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/3 cup pureed pumpkin
1 ½ cups rolled oats
How do I make it?
Preheat oven to 180°C.
Whisk flour, bicarb soda, spices and salt in a large bowl. Set aside.
Cream together the butter, brown sugar, and caster sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.
Slowly add the dry ingredients, mixing well. Finally fold through the rolled oats until just combined.
Cover the cookie dough and refrigerate for 30 minutes.
Line two baking trays with baking paper. Remove dough from fridge, scoop out a heaped tablespoon of dough and roll into a ball. Gently flatten with your hand and then place on the baking tray. Repeat with remaining dough.
Leave room between each cookie on the tray as they will spread during cooking.
Bake in separate batches for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking tray for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Brown Butter Pumpkin Oatmeal Cookies | Sally's Baking Recipes
These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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Pumpkin Oatmeal Cookies
These delicious oatmeal pumpkin cookies with chocolate chips are healthy, vegan and can easily be made gluten-free. Perfect for satisfying your pumpkin cravings!
Full recipe:
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#pumpkincookies #oatmealpumpkincookies #shorts
5 Ingredient (Quick & Easy) Pumpkin Oatmeal Cookies
Who doesn't love delicious desserts? Who doesn't love delicious desserts that are actually GOOD FOR YOU!?!??!! Well, you've come to the right place. These tasty cookies also happen to be GLUTEN FREE, DAIRY FREE & VEGAN! Honestly, you could just eat the dough straight out of the bowl.
I know I have ;)
INGREDIENTS & PREP
1 Cup Pumpkin Puree
2 Cups Oats
1/4 Cup Maple Syrup
1/2 Cup Peanut Butter (I used crunchy ;)
1 tsp Pumpkin Pie Spice
Mix all the ingredients together in a bowl.
Scoop prepared dough onto greased (or parchment paper) cookie sheet.
Bake at 350 degrees for 15 minutes et VOILA!
#cookies #baking #healthy #yummy #vegan #glutenfree #diy #bakewithrach #desserts #pumpkin #baking #dairyfree #oatmeal #easy #simple
Healthy Pumpkin Cookies
FULL RECIPE HERE:
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These Healthy Pumpkin Cookies are naturally gluten free, lightly spiced, and easy to make paleo-friendly. Truly the perfect fall cookie!