Pumpkin spice and pecan oat cookies
Cookies are not just delicious to eat, they’re such a joy to re-invent creatively! I like playing with the base ingredients, extras, and adjust with the seasons. These are flourless, naturally gluten free and contain no refined sugar. They are best eaten warm straight out of the oven and shared obviously!
ingredients
Makes 8-10 cookies
250g pumpkin puree, homemade or can (100% pumpkin puree)
200g gluten free rolled oats
2 tablespoons honey or maple syrup
2 tablespoons almond butter
2 tablespoons coconut oil, melted
3 tablespoons pecan nuts
1 or 2 teaspoon pumpkin spice / mixed spices
pinch of salt
method
preparation: 15mins
cook time: 15mins
Preheat oven at 180°C.
Line a baking sheet with parchment paper.
In a large bowl, place the pumpkin puree.
Add the oats, honey, almond butter and coconut oil and combine well.
Leave the mix to stand and rest for about 10-12 minutes (this will let the oats soak in the moisture from other ingredients).
Roughly chop the pecan nuts, add to the mix and stir through evenly.
Take a tablespoon of the mixture at a time and place on to the baking sheet, shape and leave space between cookies.
Repeat until all your mixture is used up.
Place in the oven and cook for about 15 minutes.
Take out of the oven, leave to cool for 5 minutes and enjoy!
the health boost tip
Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is very similar to what we call mixed spice in the UK. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. You can tailor the type and amount of spice you wish to use to suit your family’s tastebuds.
