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Pumpkin Oatmeal Breakfast Cookies
These Pumpkin Oatmeal Cookies are a wonderful, healthy breakfast cookie or afternoon snack that are made using unsweetened applesauce instead of oil.
Course
Dessert, Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
24
Calories
146
kcal
Author
Sherri Hagymas
Ingredients
1-½
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
salt
¾
cup
honey
or light brown sugar
1
teaspoon
cinnamon
½
teaspoon
nutmeg
¼
teaspoon
allspice
2
cups
rolled oats
1
cup
raisins
15
ounce
canned pumpkin
one can
½
cup
unsweetened applesauce
1
teaspoon
vanilla extract
1
egg
beaten
½
cup
chopped pecans
optional
Instructions
Preheat oven to 350° F. Spray baking sheets with cooking spray or line with parchment paper
In a small bowl, mix all dry ingredients, plus oats, raisins and pecans in a bowl.
1-½ cups all-purpose flour,
1 teaspoon baking soda,
1 teaspoon salt,
1 teaspoon cinnamon,
½ teaspoon nutmeg,
¼ teaspoon allspice,
2 cups rolled oats,
1 cup raisins,
½ cup chopped pecans
In a separate large bowl, combine the pumpkin, applesauce, honey, egg and vanilla extract.
15 ounce canned pumpkin,
½ cup unsweetened applesauce,
1 teaspoon vanilla extract,
1 egg,
¾ cup honey
Gradually add in the dry ingredients mixing until moistened.
Drop cookies by spoonfuls onto baking sheets about 2” apart. If you want a more flat cookie, press with spoon.
Bake at 350 for about 10-12 minutes. Cool on baking racks.
Nutrition
Serving:
1
cookie
|
Calories:
146
kcal
|
Carbohydrates:
29
g
|
Protein:
2
g
|
Fat:
2
g
|
Sodium:
194
mg
|
Potassium:
176
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
3675
IU
|
Vitamin C:
1.6
mg
|
Calcium:
17
mg
|
Iron:
1.2
mg