OATober Pumpkin Cookies
October is already over. I can’t believe it… where has time gone?
So to bid farewell to this month, I thought these pumpkin oat cookies would be appropriate.
It also doesn’t hurt that it’s Halloween… pumpkins galore! However in Paris, Halloween is not nearly as big and as crazy as I experienced when living in the U.S.
And even though tomorrow we welcome November & Movember, these gluten-free oat cookies can be enjoyed for the remainder of the season.
Perfect for breakfast or as an energy boost/snack.
Serves: 2-4 people
Prep time: 15mins
Bake time: 15mins
Total time: 30 mins
- ½ cup Pumpkin (boiled/cooked/pureed)
- ½ Banana
- 1 cup Oats
- ¼ cup Hemp seeds/Lin seeds/Poppy seeds (optional)
- ¼ cup Almond meal
- 1 tsp Vanilla
- 1-2 tbsp Maple syrup
- 1 tsp Cinnamon
- Pinch of salt
- Preheat the oven at 190C
- To begin, blend the cubed/cooked pumpkin (if it is not already pureed), the banana, vanilla, salt, and cinnamon
- Then add the oats, seeds and almond meal and pulse. Do not blend, as we want to keep the oats intact
- Lay a parchment paper on a baking tray
- Roll your pumpkin oat cookie mixture into small round cookie shapes and lay them down on the parchment paper
- You can add chocolate chips or pieces of dark chocolate to the cookies if you’d like as seen in the image
- Place in the oven for about 15 mins until they harden and are golden (careful not to overcook as they will dry). Check after 10mins to see if it may already be done
- Dip the cookies in chocolate, dip them in peanut butter or simply dizzle some maple syrup on top and enjoy
- Dip in melted dark chocolate
- Peanut butter swirl
- Drizzle Maple Syrup