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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
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
2 tbsp liquid egg whites
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 whites, 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.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
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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#pumpkincookies #pumpkinoatmealcookies #healthycookierecipe