Pumpkin oatmeal cookies with hazelnuts and coconutCourse: Cookie, Deserts, FeaturedDifficulty: Easy
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.