Pumpkin oatmeal cookies with hazelnuts and coconut

Pumpkin oatmeal cookies with hazelnuts and coconut

Pumpkin oatmeal cookies with hazelnuts and coconut

Course: Cookie, Deserts, FeaturedDifficulty: Easy


Prep time


Cooking time


Calories per serving


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.


  • 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)


  • 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.

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