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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 45 |
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These are a versatile little cookie full of healthy ingredients. The original recipe calls for mashed bananas, but I have found that pumpkin puree tastes even better, but both are good. If you don't have all the dry ingredients, you can easily change the quantities of what you do have (more oatmeal if you don't have the oat bran or flax seed). You can also experiment with the add-ins: berries, chopped apples, nuts, chocolate or white chocolate chips etc. Overall, it's just a great little cookie that's super good for you, low in sugar, but big on taste! Enjoy! Ingredients:
0.5 (15 ounce) can pumpkin puree |
3/4 cup sugar |
6 tablespoons oil |
1/2 cup applesauce |
2 eggs |
2 cups whole wheat flour |
1 cup oat bran |
1 cup oatmeal |
3/4 cup ground flax seed |
1/2 teaspoon salt |
1 1/2 teaspoons baking soda |
2 teaspoons cinnamon |
3/4 cup nuts, chopped (optional) |
2 cups blueberries (optional) or 2 cups apples, chopped (optional) |
1 cup chocolate chips (optional) |
Directions:
1. Combine the pumpkin, sugar, oil, applesauce and eggs.
2. Combine the dry ingredients.
3. Mix all together and stir in your choice of add-ins.
4. Using a cookie scoop, place on baking sheet. These can be placed pretty close together because they do not spread, but will stay like little cookie muffins!
5. Bake 13 minutes in a 375 degree oven.
6. Cool on wire rack.
7. These freeze well, so you can either serve or freeze as desired.
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