Tony baked you up a batch of these yummy pumpkin oatmeal cookies just in time for fall!
Total Time: 20 min.
Prep Time: 5 min.
Cooking Time: 15 min.
Yield: 12 servings, 2 cookies each
Nonstick cooking spray
1½ cups old-fashioned rolled oats
2/3 cup almond flour
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground ginger
¼ tsp. sea salt (or Himalayan salt)
1 large egg, lightly beaten
1¼ cups pumpkin puree
⅓ cup maple syrup
¼ cup chopped raw pecans (optional)
24 pecan halves
1. Preheat oven for 350° F.
2. Lightly coat two baking sheets with spray. Set aside.
3. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
4. Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
5. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
7. Bake for 14 to 15 minutes or until firm.
Nutritional Information (per serving):
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 16 mg
Sodium: 56 mg
Carbohydrates: 17 g
Fiber: 3 g
Sugars: 7 g
Protein: 4 g
Hi I'm Kelly Richards Mulloy a stay at home mom of 6. I am on a journey to change my life inside and out. Health and fitness, staying young, join me.