Healthy Pumpkin Oatmeal Cookies | Cooking with Abbey
Yummy Healthy Pumpkin Oatmeal Cookies! These are really, really great cookies for this time of year and a super easy recipe too! So much flavor in a little bite. We’ll be making these again for sure and you should too!
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Pumpkin Raisin Oatmeal Cookies! An Easy, Healthy Vegan Recipe!
Try these yummy, healthy Pumpkin Raisin Oatmeal Cookies! In this video Karen Breyer will show you step-by-step how to make this Pumpkin Raisin Oatmeal Cookies recipe. These cookies are so easy to make even a beginner can make them!
Looking for healthy recipes you can make with your ripe bananas? If so, this is the perfect recipe for you. You can also turn these cookies into healthy chocolate chip pumpkin cookies by adding some chocolate chips. There are also many other tasty variations, like nuts, raisins, and dried fruit, for this cookie recipe.
I think this Pumpkin Oatmeal Raisin Cookie recipe will become one of your favorite healthy dessert or snack recipes. Your kids will love these cookies in their lunch! This pumpkin cookie recipe is even healthy enough you can eat them for breakfast! Try these delicious, easy Pumpkin Raisin Oatmeal Cookies today!
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PUMPKIN OATMEAL POWER COOKIES | easy, healthy recipe
Pumpkin Oatmeal Power Cookies are an easy healthy recipe that is nutrient-dense and absolutely delicious. Stuffed with oatmeal, chocolate chips, pecans, and shredded coconut this cookie is hearty enough for breakfast and also great before or after your favorite workout.
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TIME STAMPS
0:00 Intro
0:41 Making oat flour
1:08 My new food processor
1:27 Adding dry ingredients
2:14 Adding wet ingredients
2:25 Choosing Pumpkin Puree
3:19 The Add-Ins
3:49 Forming the cookies
4:40 Healthy eating tip
5:16 Enjoy!
PUMPKIN OATMEAL POWER COOKIES
1 cup oat flour
1/4 cup rolled oats
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup melted coconut oil
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
1/2 cup coconut sugar
1/3 cup unsweetened shredded coconut
1/3 cup chocolate chips
1/3 cup pecans, chopped
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper or a silicone mat.
Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt, in a large bowl until combined.
Whisk together the coconut oil, pumpkin puree, egg, vanilla, and coconut sugar in a medium bowl.
Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips, and pecans and stir until combined.
Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
NOTES
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
NUTRITIONAL ANALYSIS
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 91mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1624IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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Healthy pumpkin oatmeal cookies
These healthy pumpkin oatmeal cookies with chocolate chips are dairy-free, flourless, and refined sugar-free. They are very easy to make-perfect for beginners. You can enjoy them in breakfast, as a snack, or even as a healthy pumpkin dessert.
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Ingredients
3 cups rolled oats
1 cup pumpkin puree
1/3 cup peanut butter
1/2 cup honey/ maple syrup/ agave syrup
2 tbsp coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/3 cup pumpkin seeds
1/3 cup chocolate chips
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.