Pumpkin Oat Cookies

 

Hello friends! I feel like I’ve been eating these pumpkin oat cookies so often (think every day!) and for so long (nearly 2 years now!) that everybody knows about them. But in reality, I think only Theda and a dear friend who happened to come over at an opportune time actually does.

Time to remedy that.

Because it would be a shame if you couldn’t just whip up a batch of these bad boys anytime you wanted. Like on a random Saturday morning or Tuesday afternoon just because you wanted something sweet, chewy, and delicious. In 20 minutes flat. (Oh, and did I mention they’re healthy & full of soluble fiber, potassium, and Vitamin A?) They’re perfect anytime, literally.  I eat them for breakfast, lunch, pre-workout, post-workout, and dessert. I’ve packed them up for when I spend the day at school, for weekend beach trips, and even for long-haul flights… they’re that hardy! And so delicious I never want to be without them.  You know how we all have a food that, if we run out, we feel like there’s nothing to eat? For me, it’s these pumpkin oat cookies.

They’re a close cousin to my beloved banana oat cookies… my very first post on this blog almost 3 years ago! But instead of mashed banana, they’re made with mashed cooked kalabasa squash (for my readers NOT in Asia, use boiled or steamed butternut squash. You can sub canned pumpkin, but it results in a slightly “tinny” taste, and you may need more oats as it’s softer than kalabasa.)

The two main ingredients in these healthy cookies are pumpkin and oats.  (Use certified gluten-free oats if you need them to be GF.) Beyond that, it’s just a bit of cinnamon and a splash of vanilla and you’re done! Sometimes I get fancy and add a tablespoon of powdered peanut butter or a few drops of liquid stevia, but if I’m really in a rush, I just stick with the basics.

Because the cookies themselves are so simple, they take toppings and additions very well. You know me- I’m a big fan of modifying recipes according to your own tastes, and I’d be delighted to see what you come up with.  Some fantastic additions would include: walnuts or pecans, chocolate chips (so obvious, right?), toasted coconut (not for everyone, I know!), or dried cranberries. The choice is yours, my friends!

My all-time favourite way to enjoy these cookies is to smash almond butter and blueberry jam in between two of them. It’s like a mini PB (ok, AB) &J! And Theda likes hers smothered with homemade crunchy peanut butter.

So that’s it! Now you have it. I hope you love these as much as I do, because clearly, I love ’em a lot.

Happy weekend, friends!

Pumpkin Oat Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 20 cookies

Serving Size: 1 cookie

Calories (per serving): 53

Fat: 0.8gm

Carbs: 10gm

Protein: 2gm

Fiber: 1.7gm

Pumpkin Oat Cookies

Ingredients

  • 1 1/3 cup cooked kalabasa squash, mashed (can sub butternut squash)
  • 1 t. cinnamon
  • 1 t. vanilla
  • 1 T. powdered peanut butter (optional)
  • 1 ¾ cups oats (I use a combo of regular/rolled oats and quick oats)
  • Optional ingredients: ¼ cup of any: chocolate chips, toasted coconut, dried cranberries, chopped walnuts or pecans

Method

  • Preheat oven to 200C (400F.) Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine all ingredients until well-mixed. Dough will be moist.
  • Drop batter equally into 12 mounds on your baking sheet. Shape into cookies using the back of a spoon- they won’t rise or spread at all.
  • Bake for 10 minutes or until the edges begin to brown. For an even chewier cookie, take them out a minute early, or for a bit of crunch on the edges, bake them one minute longer.
http://www.thexpatdietitian.com/pumpkin-oat-cookies/

 

 

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