Pumpkin oatmeal cookies with hazelnuts and coconut

Course: Cookie, Deserts, FeaturedDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

190

kcal

This is an amazing baking recipe right from the oven! These orange, crumbly pumpkin cookies are so tasty that even those who are not very fond of pumpkin will like it. After all, nobody will know the exact ingredients of the recipe, my husband doesn’t like pumpkin too much, but he genuinely enjoys these cookies, especially with his morning coffee.

These cookies are a great source of beta-carotene, which is found in pumpkins and our bodies convert it to vitamin A which is essential for healthy vision, immune system, and skin health. On the other hand, these cookies contain a lot of coconut-related ingredients. Coconut is rich in medium-chain triglycerides (MCTs), which are a type of healthy fat that can provide energy and aid if you are losing weight.

Ingredients

50 g (1.7 oz) brown sugar
118 g (4.2 oz) boiled pumpkin chunks
20 g (0.7 oz) coconut flour
15 g (0.5 oz) coconut flakes
120 g (4.3 oz) oat flour
100 g (3.5 oz) white sugar
80 g (2.8 oz) oat flakes
1 medium-sized egg
46 g (1.7 oz) hazelnuts
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1 tsp Baking powder
60 g (2 oz) white flour
100 g (3.5 oz) coconut oil
100 g (3.5 oz chocolate drops)

Directions

Grind the pumpkin in a blender to a puree state
In another bowl, mix all dry ingredients except sugar.
In a separate bowl, combine other ingredients: melted coconut oil, white and brown sugar, vanilla extract, pumpkin puree and egg. Stir until smooth.
Combine both mixtures, stir until the dough becomes thick
Next add chocolate drops and chopped hazelnut
Form cookies, spread on a baking sheet lined with baking paper and bake in a preheated oven for about 30 minutes at a temperature of 220 degrees C° (430 F).
While still hot, these cookies are more tender, but if you wait a little, they acquire a crispier texture.