Description
Simple recipe for soft, healthy cookies using pumpkin puree and oats.
Ingredients
Scale
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup pumpkin puree (not pie filling)
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, mix the rolled oats, pumpkin puree, applesauce, maple syrup, egg, and vanilla extract until just combined.
- Add the dry ingredients to the wet ingredients and mix until a dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with a fork if desired.
- Bake for 10 to 12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can add 1/2 cup of chopped pecans or walnuts for extra crunch.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Sodium: 75
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 3
- Cholesterol: 15
Keywords: pumpkin oatmeal cookies, healthy cookies, whole wheat, low sugar, fall baking