Saturday, March 1, 2014

Healthy Pumpkin Spice Cookies

This morning I tried a recipe from Pinterest that used banannas, peanut butter, applesauce, and quick oats to make a fairly balanced breakfast cookie. They turned out to be quite delicious, but had a strong bananna taste, which I did not particularly care for. One of the comments on the recipe mentioned using pumpkin instead of bananna, so I decided to try that. I added some spices, some chopped walnuts, and some crystallized ginger. In spite of not having any sugar except the ginger, these turned out quite well. If they are not quite sweet enough for your taste, you could add some honey to the batter, or just drizzle some on top of the baked cookies.

Pumpkin-Oat Cookies:

1 small can pumpkin
1/3 cup peanut butter
2/3 cup unsweetened applesauce
1 1/2 cups quick oats (uncooked)
1 tsp. ground cloves
2 tsp. cinnamon
4 medium-sized chunks of crystallized ginger, chopped
1/3 cup chopped nuts

Preheat oven to 350.
Combine all ingredients in a medium-sized mixing bowl. Mix well, then let rest for 10 minutes. (This allows the oats to soften.) Then drop by spoonfuls onto a parchment-lined baking sheet and flatten into circles.

Bake for 20-30 minutes, until cookies have reached desired consistancy.


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