It's Saturday, Thanksgiving is over, and the holiday season is in full swing!! And guess what? So are those holiday treats!! But trust me when I say, there ARE healthier versions of some of your favorites! And they are delicious too! I made these pumpkin cookies last week with my daughter and they were a hit!! Both of my girls (5 and 6 years old) and my husband gobbled them down (along with myself!)! The recipe came from the Team Beachbody Blog and the only change I made was that I added some dark chocolate chips as per my daughter's request!
Give them a try and let me know what you think!!
Yield: 12 servings, 2 cookies each
- Nonstick cooking spray
- 1½ cups old-fashioned rolled oats
- ⅔ cup almond flour
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- ¼ tsp. sea salt
- 1 large egg, lightly beaten
- 1¼ cups pumpkin puree
- ⅓ cup maple syrup
- ¼ cup chopped raw pecans (optional)
- 24 pecan halves
- 1/2 cup dark chocolate chips
1. Preheat oven for 350° F.
2. Lightly coat two baking sheets with spray. Set aside.
3. Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
4. Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
5. Add flour mixture and chopped pecans (and/or chocolate chips if you are using them) to pumpkin mixture; mix until blended.
6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
7. Bake for 14 to 15 minutes or until firm.