Vegan Pumpkin Oatmeal Cookies

I was truly impressed by these pumpkin cookies and you'll see why if you look at the ingredients list. They were unexpectedly good, with a slightly crunchy texture. Even the children said they were "extremely delicious!"

I will definitely repeat the recipe periodically and I will make supplies of pumpkin puree in the freezer, specifically for these biscuits. With such simple and accessible ingredients, you can get some delicious biscuits for tea, coffee or as a snack for children.

Ingredients

●

Pumpkin puree

200 g

●

Vegetable oil

100 ml

any oil with low smell or melted butter, if you don't necessarily want it vegan

●

Sugar

150 g

or even less, it's up to you

●

White flour

200 g

●

Quick oats

60 g

●

Baking powder

1 tsp

●

Salt

0.25 tsp

Step by step

Step 1

Prepare the pumpkin puree ahead of time. Choose any of the methods shown here, in the pumpkin puree recipe.

Step 2

Optionally, you can toast the oats in a dry pan.

It's not mandatory, but roasting will enhance their flavor.

Step 3

In a bowl, combine the pumpkin puree with oil, sugar and salt. Mix well.

Step 4

Add flour, oatmeal and baking powder.

Stir well with a spoon.

Step 5

Then mix with your hands until you get a non-sticky dough that's very pleasant to work with, like soft plasticine.

Step 6

Tear pieces from it. Shape into balls the size of a walnut. Flatten out with your palms.

Arrange the biscuits in the oven sheet.

Step 7

Bake in the preheated oven at 180 degrees C for 20-25 minutes or until light brown.

Let cool completely before serving for the most correct texture and taste.

Enjoy!

Quantity: 20 pcs (1 large oven tray)

Prep time:

60 min

Difficulty: easy

Ready in: 60 min