Pumpkin oat cookies

The perfect cookie for fall! These healthy Pumpkin Oat Cookies are super soft, chewy, thick and full of pumpkin flavor.

Ingredients:

2 cups of flour (we used 1 cup almond flour and 1 cup of wheat) 

1 tsp soda

1 tsp cinnamon 

½ tsp ginger

¼ tsp sea salt

1 ½ cup rolled oats 

¾ cup melted coconut oil

½ cup coconut sugar

¾ cup pumpkin puree (1 small pumpkin)

½ cup hazelnuts roughly chopped 

½ cup dates, finely chopped

2 tsp The Alchemist

Preheat the oven to 170 Celsius. 

Use a big bowl to mix all the dry ingredients apart from the oats then add the oats and mix again. 

Use a smaller bowl to mix the coconut oil, coconut sugar and the pumpkin puree.

Pour the wet ingredients into the dry ones and mix with your hands, then add the dates and the nuts and mix again.

Put parchment paper on the baking tray. Use a spoon to pick the dough, put it on the baking tray and press to flatten the cookies a bit. 

Bake for 17-20 minutes. The cookies will last for up to 10 days when in an airtight container.

For the pumpkin puree, pre-heat the oven to 220 Celsius, cut the pumpkin in half, remove the seeds and place onto a baking sheet, cut side down. Bake for about 45 minutes until fork tender. 

Use a kitchen blender or simply a fork to mash the pumpkin into a puree. If the pumpkin is watery, you may need to strain it. You can keep the pumpkin puree in a fridge for a couple of days or you can divide it into smaller portions and keep it in the freezer.  

We have used butternut pumpkin puree. If you’re using hokkaido that is a bit drier, make sure to add about 3 tablespoons of plant milk.

Dates can be replaced with any other dried fruits. Add cranberries or dark chocolate chunks for extra indulgence.