These are large plump, hearty cookies! I was inspired by the recipe posted by Nele from Nutriplanet. The recipe below has been adapted.
Yield: one dozen jumbo cookies
Ingredients
See notes below. These cookies are made with whole grains and need a little extra time to prepare.
- 1 cup pumpkin* (230g)
- ¼ cup peanut butter* (60g)
- 2 tsp vanilla
- 1 cup old fashioned rolled oats (112g)
- 1 ¼ to 1 ½ whole wheat flour* (start with 150g) or use gluten free flour
- ½ cup coconut or date sugar (75g)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ½ tsp turmeric
- ¼ tsp allspice
- ¼ tsp cloves
- ½ cup chocolate chips* (90g)
- turbinado sugar to sprinkle over top
Instructions
- Preheat oven to 350°F and set aside a baking sheet lined with a Silpat or parchment paper.
- Add to large bowl the pumpkin, peanut butter, and vanilla. Mix well to incorporate the peanut butter then stir in the rolled oats.
- In a smaller bowl, mix together the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and turmeric. Add these dry ingredients to the wet mixture along with the chocolate chips. Using your hands mix the dough until there isn’t any visible flour. The dough should be tacky, not sticky. If dough is to sticky to manage gradually add more flour.
- Using a dough scooper, divide dough to make 12 jumbo cookies. (60g each) Use your hands to roll cookies into round flat disks. (If dough is sticking to your hands, moisten your hands with a bit of water and shake off the excess).
- Gently flatten each disk with a fork. (To prevent the dough from sticking, dip fork into a glass of water and shake off the excess).
- Sprinkle with turbinado sugar. (To make sure the sugar sticks to the tops, use a water bottle and lightly mist the cookies first).
- Bake cookies for 25 minutes. Remove cookies from baking sheet and cool on cooling rack.
- When fresh baked, these cookies will have a crispy top. After stored in an airtight container, the tops will become soft.
- Keep cookies for 3 to 4 days or freeze.
- If desired, heat cookies for 5 minutes in a preheated 350°F oven. Alternatively, put in 400°F Air Fryer for 3 minutes or until warmed. They will be like fresh baked.
Notes
- Substitute pumpkin with either butternut or kabocha squash. Squash can be steamed or pan roasted. Blend until smooth before using.
- Use a peanut butter without added sugar or oil. Can substitute with almond butter or a nut and seed butter.
- Substitute chocolate chips for raisins or carob chips.