Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

A healthy dessert with wholesome ingredients

complements of The Truth About Cancer

Ingredients

  • ¼ cup coconut flour (or ¾ cup white whole wheat flour)
  • 1 cup steel cut oatmeal (the quick cooking)
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup mashed bananas
  • 1 cup pumpkin *(can substitute zucchini – see below note)
  • 2 Tbsp honey
  • ¼ cup melted and cooled coconut oil
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips (optional)
  • ½ cup unsweetened coconut flakes (optional)

*Zucchini is a wonderful substitute – just don’t squeeze out the excess water if using coconut flour.

Serves: Makes approximately 24 cookies

Directions

  1. Preheat oven to 350° F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, oats, baking soda, cinnamon & salt. Set aside.
  4. In a separate bowl, mix together mashed banana, pumpkin *(or zucchini), honey, coconut oil and vanilla extract until well combined.
  5. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips and unsweetened coconut flakes (if using). The dough will be somewhat dry. Drop large spoonful’s on prepared baking sheet and slightly flatten each cookie with the back of a spoon.
  6. Bake for 16 – 20 minutes or until cookies start to turn golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The nutritious ingredients in these little gems can’t be denied! Enjoy 1 or maybe even 2 without guilt!

Pumpkin Oatmeal Cookies

A healthy dessert with wholesome ingredients

complements of The Truth About Cancer

Ingredients

  • ¼ cup coconut flour (or ¾ cup white whole wheat flour)
  • 1 cup steel cut oatmeal (the quick cooking)
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup mashed bananas
  • 1 cup pumpkin *(can substitute zucchini – see below note)
  • 2 Tbsp honey
  • ¼ cup melted and cooled coconut oil
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips (optional)
  • ½ cup unsweetened coconut flakes (optional)

*Zucchini is a wonderful substitute – just don’t squeeze out the excess water if using coconut flour.

Serves: Makes approximately 24 cookies

Directions

  1. Preheat oven to 350° F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, oats, baking soda, cinnamon & salt. Set aside.
  4. In a separate bowl, mix together mashed banana, pumpkin *(or zucchini), honey, coconut oil and vanilla extract until well combined.
  5. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips and unsweetened coconut flakes (if using). The dough will be somewhat dry. Drop large spoonful’s on prepared baking sheet and slightly flatten each cookie with the back of a spoon.
  6. Bake for 16 – 20 minutes or until cookies start to turn golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The nutritious ingredients in these little gems can’t be denied! Enjoy 1 or maybe even 2 without guilt!

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