I’m shocked that it has been well over a month since I last posted a recipe. Life has been very busy! If you follow me on Instagram (@busygirlhealthyworld)—you already know that my husband and I are expecting! I am about 15 weeks pregnant right now and I’m due in the middle of April. We are very excited and can’t wait to welcome our new addition. I’m also still working towards a Master’s degree in Teaching English as a Second Language and working full time as a Speech-Language Pathologist, so life has been rather hectic. That being said, I’m trying to be better at posting recipes at least a few times a month—so hopefully I’ll be able to stick to that.
On to today’s recipe! There are two flavors that dominate Fall in my book- pumpkin and apple. I’ve been using these two ingredients a lot lately, so you can expect some recipes that use each of them. Today I’m sharing a recipe for Dairy-Free Pumpkin Walnut Oatmeal Cookies.
These Pumpkin Walnut Oatmeal Cookies use ingredients that you probably already have in your pantry. And if by some chance you don’t, I offered a few substitute ingredients that I’M SURE you have. These cookies have a delicious warm and nutty flavor and soft texture. The texture of the cookie almost reminds me of a muffin because they are light and fluffy. They are not dry or crunchy by any means. They are quick to throw together and make a great little snack when you are craving something sweet. I made these over the weekend and brought them to dinner at my parents’ house and everyone loved them. They are a “healthier” cookie that doesn’t taste “too” healthy if you know what I mean!
If you try these Pumpkin Walnut Oatmeal Cookies, let me know what you think my leaving a comment! Follow me on Instagram for more healthy recipe inspiration.
Active Time: 10 minutes Total Time: 25 minutes
Serves: 9 (2 cookies per serving)
Ingredients:
3 tablespoons vegan butter, softened (or regular butter, if not dairy-free) ¾ cup coconut sugar (or brown sugar) ½ cup pumpkin puree (NOT pumpkin pie filling) 1 teaspoon vanilla 1 egg 1 ½ teaspoons pumpkin pie spice ½ cup whole wheat flour 1 cup oats ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt
½ cup chopped walnuts
Directions: Preheat oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper and set aside. In a large bowl, use a hand mixer to combine the softened vegan butter, coconut sugar, and pumpkin puree. Mix in the vanilla and egg. Add the pumpkin pie spice, whole wheat flour, oats, baking powder, baking soda, and salt. Stir with a wooden spoon until combined. Stir in the chopped walnuts. Drop rounded tablespoons of cookie dough onto the baking sheet, leaving about 2 inches between each cookie. The recipe makes 16-18 cookies. Bake in preheated oven 12-14 minutes until cookies look done and the bottom is beginning to brown.
Store in an air-tight container for up to 3 days*.
Nutrition Information per serving (two cookies):
Calories: 213 Fat: 10g Carbs: 29g Protein: 4g Sodium: 2296mg Sugar: 17g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
