Pumpkin Oat Cookies
I have been feeling for a biscuit that doesn’t make me feel guilty about life.
Tea time means a lot to me and ever since my mother left for my brother’s, I have had no one to bake for and share teatime treats with. Today I really wanted to make something special, so I decided tweak an old oat cookie recipe and divorce some of the high calorie ingredients from it.
Pumpkin is very lovely in cakes and is surprisingly lower in carbs than butternut.
This cookie is not hard and I think if you want a hard cookie, you may as well buy Tennis biscuits. The texture is soft and I may have gone wild with the chocolate chips in my recipe, but you pretty much can add whatever you like to this batter eg. raisons, walnuts, or macadamia. I left the nuts out because it’s got a high fat content and I really would like to eat two of these cookies as a snack at teatime.
Note: This cookie is 100% Vegan because of my ingredients and it’s also lactose free. If you don’t have the special chocolate chips that I used, don’t fret. Cut up the Lindt 70% dark chocolate. It is Vegan apparently. But bear in mind your cookie will not be lactose-free then.
Ingredients for 10-12 cookies
1 1/4 cup steel cut oats
3 tbsp maple syrup/honey
1/4 cup chocolate chips (I use a Vegan brand from Jackson’s Real Food Market)
pinch of salt
1/2 cup mashed pumpkin (I steamed and then blended it)
Method
In a large bowl, mix all of the ingredients well.
Using a 1/8 measuring cup roll balls and pat them into a flat biscuit.
Place them on parchment paper on a cookie sheet.
Bake at 190 degrees, for 12 minutes.
