Oat, pumpkin and coconut cookies


Total time: 1hr 10m
Preparation Time: 40m

Servings
For 10 piece


Author

Fanny - fannythefoodie


Nutritional Information

Contains 166 Kcal, 4g Protein, 25g Carbohydrates, 4g Fat


Ingredients

  • Pumpkin purée
  • 200 g preprepared diced squash
  • a little salt
  • 0.5 dl water
  • Cookie dough
  • 70 g dried cranberries
  • 50 g coconut flakes
  • 5 Medjool dates, pitted
  • 50 g pumpkin seeds
  • 100 g rolled oats
  • 1 pinch ground cloves
  • 0.5 tsp cinnamon

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Instructions

  • Pumpkin purée

    Place the pumpkin into the salted water, bring to the boil and simmer until soft. Leave the pumpkin to cool, then purée.
  • Cookie dough

    Mix the dates into the pumpkin purée and then purée again until smooth. Add the cranberries, pumpkin seeds, rolled oats, coconut flakes and spices and mix well.
  • Shaping and baking

    Lightly grease an ice cream scoop and make around 10 balls of the same size. Place these onto a baking tray lined with baking paper, leaving sufficient space between them. Press the cookies down until they are around 1 cm thick. Bake: for 25-30 mins. in the centre of an oven preheated to 180°C. Leave the cookies to cool and store in an airtight container.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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