Choc Chip Pumpkin Peanut Butter Oat Cookies
'Tis the season for pumpkin and 'tis the perfect time to make these choc chip pumpkin peanut butter oat cookies. They are so delicious and so easy!
The one thing you need to know about these pumpkin peanut butter oat cookies is that the pumpkin purée must be quite dry to get a good cookie outcome. How do you make dry pumpkin purée I hear you ask, the trick is making it out of roasted/baked pumpkin rather than boiled or steamed.
I do this in advance. When I have the oven on for other things, like a Sunday roast, I will roast big chunks of pumpkin, skin on, and then just scrape the soft flesh out and store for recipes such as this.
Low sugar oat cookies are turning into a bit of a specialty of mine. These orange choc chip oat cookies are nut free and have had great feedback from readers. My kiddos love this apple and oat raisin cookie recipe. For another nut free option, these fruit sweetened oat cookies are brilliant and great for little ones as the ingredients are so basic. An interesting twist are these chickpea cookies, I know it sounds strange but they should be tried before you discount them as they are really loved by most kids.
Or if it's pumpkin baking recipes you are after, my pumpkin chocolate chip muffins are yum!
Choc chip pumpkin peanut butter oat cookies
Choc chip pumpkin oatmeal cookies
Ingredients
- ½ Cup Roast pumpkin purée
- ½ Cup Peanut butter
- 1 tablespoon Honey or Maple Syrup
- ½ Cup Rolled Oats
- ¼ Cup dark chocolate chips
Instructions
- If your honey is not liquid, warm it
- Mix roast pumpkin purée peanut butter and honey/maple syrup in a bowl
- Add rolled oats and mix
- Add choc chips
- Place spoonfuls onto a baking paper lined tray
- Bake at 180 degrees Celsius for 12-15 mins, should be golden on the bottom
- Cool on tray
- Serve
Notes
For this recipe to be a success the pumpkin puree you use needs to be a dry style purée ie made from roast or baked pumpkin rather than boiled or steamed
If you use dairy free dark chocolate chips the recipe will be dairy free
If your child is under 1 year please use maple syrup as the sweetener rather than honey, for a young child these biscuits can also be made without the chocolate chips and are still yummy
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 64mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 3g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing
Be sure to Pin these Choc Chip Pumpkin and Peanut Butter Cookies for later
Looks great! I have a butternut squash, would that work as well instead of the pumpkin? Thanks!
I was going to ask the same question!