I’m still keeping an eye out for fun pumpkin recipes, obviously. These cookies are dense, moist, and nutritious. They reminded me slightly of chocolate chip pumpkin bread. Mmm. My kids loved them too! These are great for healthy treat, snack, or even a breakfast on-the-go.
Almond Oat Pumpkin Cookies
- 1 c quick oats
- 2 c oat flour (about 2 c oats in food processor until a powder)
- 1/2 c finely ground raw almonds (about 1/2 c raw almonds in food processor)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp of salt
- 1/2 c pure maple syrup
- 1/4 c honey
- 1 c pure pumpkin puree
- 1 large very ripe banana, mashed
- 2 egg whites
- 1 tsp pure vanilla extract
- 1/2 c chocolate chips (I used half white and half dark chocolate)
Get your food processor out and process the oats and then the almonds. (See my ground almonds pictured above.)
Preheat the oven to 350 degrees.
In a medium bowl, gently whisk together the oats, oat flour, almonds, cinnamon, nutmeg, baking soda, baking powder, and salt until combined. Set aside.
In another medium or large bowl, whisk together the maple syrup, honey, pumpkin, banana, egg whites, and vanilla until combined.
Stir the dry ingredients into the wet. Stir in the chocolate chips.
Use a cookie scoop to place scoopfuls of batter on a cookie sheet lined with parchment or a silicone baking mat. Bake for about 10 minutes total. Half-way through, flatten the cookies a bit with the back of a spoon, then continue to bake until the cookies are set and a soft golden color on top. Let cool on the cookie sheet for 5 minutes, then finish cooling on a wire rack. I think these are especially yummy when served warm.
Recipe from Sunday Baker. Thanks!