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Oatmeal pumpkin cookies
Oatmeal cookies with pumpkin, banana, nuts and raisins.
How to cook Oatmeal pumpkin cookies
Step 1
Grind oatmeal and nuts in a food processor. Add flour, baking powder, a pinch of salt.
Step 2
Add puree, butter and bananas. Grind into a homogeneous mass.
Step 3
Add raisins and cinnamon. Stir.
Step 4
On a baking sheet lined with parchment, spread the dough with a spoon.
Step 5
Bake at 180 g for 30 minutes. Enjoy your meal!
Oatmeal pumpkin cookies - FAQ About Ingredients, Baking Time and Storage
Yes, you can use sweet potato puree or butternut squash puree as a substitute for pumpkin puree. The flavor and texture will be slightly different but still delicious.
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Absolutely! Replace the regular flour with a gluten-free flour blend or almond flour for a gluten-free version. Ensure your oats are certified gluten-free as well.
Applesauce or mashed avocado can replace bananas for moisture and binding. Adjust sweetness if needed, as bananas add natural sweetness.
Yes, portion the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Reduce or omit the raisins and use unsweetened pumpkin puree. You can also add a sugar substitute like stevia or monk fruit if desired.
Walnuts, pecans, or almonds are great choices. For a nut-free version, use sunflower seeds or omit nuts entirely.
Yes! Replace the butter with coconut oil or vegan butter, and ensure your other ingredients (like raisins) are vegan-friendly.
Chill the dough for 30 minutes before baking to help the cookies hold their shape. Also, ensure your baking powder is fresh.
Enjoy them warm with a glass of milk, or pair them with a cup of tea or coffee. They also make a great snack with yogurt or fruit.
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