Pumpkin Oatmeal Cookies…REMIX

What is small yet filling, sweet yet healthier than most baked treats, moist in texture, pumpkin and spice flavored, and packed with nutrients this fall? These pumpkin oatmeal soft baked cookies!

Made with chia seeds instead of eggs and maple syrup instead of table sugar, this recipe is super easy to make and boosted with fiber, antioxidants, healthy fats, protein, vitamins, and minerals. Give it a try!!

Dry Ingredients:

• 1 ½ whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 3 cups oatmeal
• Walnuts, whole or crushed

Wet Ingredients:

• 1 cup pumpkin puree
• ¾ cup maple syrup
• 6 oz nonfat Greek yogurt
• 2 tbsp chia seeds
• 3 oz water
• 1 ½ tsp vanilla extract
• 1 tbsp coconut oil, melted

Directions:

1. Preheat oven to 350 degrees Fahrenheit. In a small glass bowl, mix chia seeds and water. Put aside until it thickens.
2. In a large mixing bowl, mix together pumpkin puree, maple syrup, Greek yogurt, thickened chia seed and water mixture, and vanilla. Whisk until well combined, then pour in melted coconut oil slowly.
3. In another large mixing bowl, mix together flour, baking soda, baking powder, pumpkin pie spice, and salt. Add dry ingredients to the wet ingredients and whisk.
4. Fold in oatmeal until combined.
5. Using an ice cream scooper (or a spoon), scoop dough onto a baking sheet lined with parchment paper and top with walnuts. Mixture does not spread out a lot so you can put them about an inch apart.
6. Bake for about 15 minutes or until golden brown. Cool completely before storing.

NOTE: if storing more than two days, refrigeration is recommended.

Photos taken by: Liana Akkawi