Once again, I found myself having a major sweet tooth. Normally, I am not a sweets girl, but this pregnancy has me consistently craving a little something sweet when the afternoon rolls around! Rather than grabbing something I may regret later, I am experimenting with different recipes to satisfy my sweet tooth, yet don’t leave me feeling guilty!
With pumpkin season in full swing, I thought a pumpkin oatmeal cookie creation would be perfect! This simple recipe came out perfect and was just what I needed. I now keep them on hand and have been having one every afternoon when my cravings call!
You can get creative and add to them to make them more festive, but even just this simple recipe is sure to satisfy! A few optional additions include chocolate chips, white chocolate chips and/or raisins. For a real Halloween festive version, add a candy corn on top before baking, for added color and sweetness! Check these out, and let me know what you think!
Gina’s Pumpkin Oatmeal Almond Cookies
2 cups oatmeal
1/2 cup almond flour (almond meal)
1/2 cup unsweetened applesauce
1/2 cup pure pumpkin puree
1/3 cup no calorie sweetener such as baking stevia
1 egg white
1 whole egg
2 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp sea salt
1/2 tsp baking soda
1. Preheat oven to 350 degrees.
2. Place all ingredients in mixer and mix well.
3. Line cookie sheet with foil and spray with coconut oil nonstick spray.
4. Spoon dough onto cookie sheet.
5. Bake for 12-15 minutes, until golden brown.
6. Allow to cool and enjoy!
Recipe Yields 12 Cookies
*Note: Optional additions (chocolate chips, etc.) are not included in the nutritional breakdown and will add more calories, fats, etc.