Clean Pumpkin Cookies
Anything that makes my kids this happy is a winner in my book.
The fact that this recipe is quick, easy and made of simple clean ingredients is just a bonus. If you have dabbled in 'clean baking' you will know that the textures can be a little different. This recipe calls for no flour and no eggs so the ending flavor is pure and robust of pumpkin and nuts, but the texture is slightly more gummy than a normal cookie.
My kids say it's sort of a muffin wearing a cookie disguise.
Either way, they ate up almost the whole batch before they had time to cool-
thankfully I had some set aside to photograph or I would not have gotten to eat one!
These make a nice fiber rich, satisfying option for breakfast or snacks.
Here is what you need:
1 1/2 Cup Old Fashioned Oats
1/2 Cup Pumpkin Puree
1 Cup Unsweetened Applesauce
(you can totally use homemade but I had these containers on hand)
1/3 Cup Pecans
1/4 Cup Dried Cranberries
1 Tsp Pure Vanilla Extract
1 Tsp Ground Cinnamon
1 TBSP Raw Honey (to make vegan leave this out or replace with maple syrup)
Preheat the oven to 350F
Line a baking sheet or 2 with parchment paper
Chop the pecans and cranberries
Stir all the ingredients together until well blended
Drop in rounded spoonfuld onto the baking sheets (about 2 inches apart)
Flatten the mounds for more even cooking
Bake each tray for 20-25 minutes
Let cool a few minutes on the pan and then remove to a cooling tray or enjoy warm!