Description
Golden brown edges crisp while centers stay tender, as cinnamon, nutmeg, and pumpkin puree mingle with honey-sweet oats and almond butter for a chewy, fragrant treat.
Ingredients
- 1 cup rolled oats
- 1 cup pumpkin puree
- 1/4 cup honey
- 1/4 cup almond butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/4 cup raisins
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl whisk together pumpkin puree honey and almond butter until smooth.
- Stir in vanilla extract cinnamon ginger nutmeg and salt until combined.
- Add rolled oats chia seeds and raisins to the wet mixture and mix until evenly distributed.
- Scoop tablespoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of the spoon.
- Bake for 12 to 15 minutes or until the edges are set and the cookies are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a nut-free version substitute sunflower seed butter for almond butter.
- Add a pinch of cloves or allspice for extra warm spice flavor.
- If the dough is too wet add a tablespoon of oats at a time until desired consistency.