I have been needing a snack attack like nobodies business lately. I have overcome the overwhelming need to shovel sweet-goodness into my mouth, but knew I needed to do
something that wouldn’t have me gaining all my weight back with this distruction. So
here are my pumpkin oatmeal cookies.
For my 2012 New Years resolution I gave up all store bought cookies-mainly because
like a good Ruffles or Lays potato chip, I can’t stop at one. So I have only allowed
cookies to pass my lips that have been homemade. Well with my recent clean and sugar
free eating it has been difficult to find a cookie recipe worthy of both.
In comes the book The Complete Idiot’s Guide to Plant-Based Nutrition. I got the book for
Christmas and kind of just looked at it like “Come on, I know all this already”-not so. It is
chock full of information, guidance, cupboard basics and recipes. So this recipe is loosely
based on the Unclassic Oatmeal Raisin Cookies.
I have been having so much raisin oatmeal lately that I felt the need for change. Who cares
if it is now May-pumpkin time is reigning in my house! I switched out the normal date paste or applesauce for pumpkin and kicked out the raisins for…wait for it…Fisher’s almond slices! Oh man-new terrain here for me. I also didn’t feel like taking out my food processor to process some oat flour, so I used the all purpose that I had on hand. AND-no sugar. So I am not getting anything sweet out of this; it is purely for my eyes to see that I am having a snack, a cookie.
1 Banana, mashed
1 C Pure Pumpkin
1 Tbsp Vanilla
1 Tbsp Pumpkin Seasoning
1.5 Tsp Cinnamon
1/2 Tsp Salt
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C All Purpose Flour
2 C Oats
2/3 C Sliced Almonds
1. Turn oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with Pam.
2. Unpeel banana and drop into mixing bowl and mash with fork.
3. Add pumpkin and vanilla to banana and mix well.
4. Add salt, baking powder and soda.
5. Add flour by 1/4 cup at a time, blending after each.
5. Add 1 cup of oats at a time and mix.
6. Add almonds and mix well.
7. With a teaspoon, portion out 45 mini cookies (they are small).
8. Bake for 8 minutes.