Happy Cookie Friday, friends!
Clearly, I am embracing all things fall, which means lots of time spent in the kitchen baking up new (pumpkin) recipes!
During the summer I rarely feel the urge to heat up the kitchen by turning on the stove. It’s hot enough outside! I always lean towards creating new no-bake sweets like all the protein ball recipes I can come up with. I never get tired of them and Quinn loves helping me mix up the batter, so it’s part of the weekly summertime routine. This time of year there is nothing better than a warm cookie, and Quinn can still jump in the kitchen to be my little helper.
This recipe makes me think of a little bit of fall with a touch of Christmas cookie sneaking in early. The combo of pumpkin with white chocolate chips is a fun twist and creates a super moist and gooey cookie. Who doesn’t love that? I also swapped in some healthier ingredients to up the nutrition – because who says you can’t have the best of both worlds! I hope you enjoy getting in the kitchen and tossing together a batch of these crowd pleasers with your little helper too! 🙂
1.5 cups rolled oats
1/2 cup gluten-free all purpose flour
1/3 cup canned pumpkin
1/2 cup maple syrup
1/4 cup canola or vegetable oil
1 large egg
1 tsp pumpkin pie spice
1 tsp baking powder
2 tsp vanilla extract
1/3 cup white chocolate morsels
1/4 tsp salt
Preheat oven to 350 degrees F.
Combine ingredients in a large mixing bowl until smooth.
On a prepared baking sheet (or with a silicone mat), divide batter into 2-inch disks and flatten with the back of a spoon.
Bake for 15 minutes or until edges and tops of cookies start to lightly brown.
Remove from oven and allow to cool slightly before serving.
- Serving Size: 12
- Fat: 8
- Carbohydrates: 24
- Protein: 2