Description
These wonderfully soft and chewy pumpkin pie cookies are fragrant and full of flavor. They come together in 1 bowl + 15 minutes. Super simple. Full of healthy ingredients. You’ll love these cookies.
Scale
Ingredients
- ¼ cup (55 grams) rapadura sugar (or brown sugar)
- 1½ cups (225 grams) wholemeal flour
- 1 teaspoon baking powder
- 1 cup (90 grams) rolled (traditional) oats
- 1½ teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- 1/2 teaspoon ginger, ground
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (150 grams) pure maple syrup
- ⅓ cup (85 grams) coconut oil, melted and slightly cooled
- 1 cup (225 grams) canned pumpkin puree (or mashed roasted pumpkin)
Instructions
- Preheat oven to 160 degrees celsius (325 F). Line 2 cookie trays with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats, cinnamon, nutmeg and ginger into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup, coconut oil and pumpkin and mix to combine.
- Place tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little [approx. 2 centimetres] and gently flatten each cookie.
- Bake for 10 minutes or until golden. Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: healthy pumpkin cookies