Many little suns to brighten up your day! These pumpkin cookies contain no flour or eggs. Soft inside but crispy around the edges. For the vegan version you just need to replace honey with maple/corn syrup. Easy-to-make cookies.
Yield: 14 cookies
2 cups regular oats (not fortified)
1 cup pumpkin puree (from baked pumpkin)
1/4 cup honey (maple/corn syrup)
1/4 cup vegetable oil (of your choice)
1/3 cup pumpkin seeds
1/4 teaspoon ground cloves (cardamom/cinnamon)
1/4 teaspoon ground nutmeg
pinch of salt
- Preheat the oven to 180 C. Line a baking sheet with parchment paper.
- In a medium bowl combine pumpkin puree, vegetable oil and honey. Add oats, pumpkin seeds, spice and salt. Mix everything well.
- Spoon the dough onto the baking sheet and form the cookies by pressing it. Bake for 10-15 minutes and allow to cool for 5 minutes. Transfer the cookies to the wire rack and let cool completely.