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PLANT-BASED "PUMPKIN BREAD" COOKIES



Ok so I know it's still August... but come on, you can't tell me you aren't ready for a break from this heat! I have been in such a fall mood lately that the can of pumpkin puree just jumped right in my cart at the grocery store! What can I say, I am a sucker for all things fall and comfort food. These cookies are the perfect combination of pumpkin bread and a chewy oatmeal cookie! They are also so easy I might just be making these all season long.



Like many of my recipes these cookies focus on whole food ingredients. This includes pumpkin, rolled oats, banana, and whole wheat pastry flour to provide you with some fiber, vitamin A, vitamin C, phosphorus, and potassium. But of course no cookie would be complete without some chocolate chips!



Start by combining your wet ingredients, then your dry.



Then add wet to dry mix well, then fold in your chocolate chips. Cover and place in the fridge.



Remove from the fridge and add some generous scoops to a baking sheet. I used an ice cream scoop for these and then flattened them out to get 12 large cookies. If you want to make smaller cookies I recommend about a golf ball-sized scoop to yield 24 cookies.



Bake at 350F then allow to cool. Remember to flatten out the cookies before baking as they will rise!



 

PLANT-BASED PUMPKIN BREAD COOKIES

Time: 5 min prep | 20 min chill | 16 min bake

Yield: 12 large cookies


Ingredients:

wet

1 cup pumpkin puree

1 mashed banana

1 tsp vanilla

2 tbsp maple syrup

2 tbsp olive oil

dry

1 1/2 cups whole wheat pastry flour

1/2 cup rolled oats

2 tsp pumpkin pie spice

1 tsp baking soda

1 tsp salt

optional add-ins:

1/2 cup toasted pecans

1/2 cup mini dark chocolate chips


Directions:

In a small bowl whisk together the wet ingredients till well combined.


In a large bowl combine the dry ingredients and mix. Add wet to dry and mix till combined (try not to over-mix here). Next fold in your chocolate chips or pecans. Cover dough with plastic wrap and place in fridge for 20 minutes or overnight.


Preheat oven to 350F.


Scoop out dough into medium- large sized balls and place on cookie sheet. Make sure to flatten into a cookie shape as they will rise a little during cooking (like banana bread!)


Bake for about 16 minutes or until the edges are lightly golden. Place on a baking rack and allow to cool for 5-10 minutes.


Enjoy :)

 


Happy (Almost) Autumn Everyone!

 

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A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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