Description
Since they are only slightly gingered, I definitely would not call them gingerbread cookies. Instead, those pumpkin chocolate chip cookies are all about fall flavours and therefore perfect for the cold and dark nights.
Ingredients
Scale
- 1 cup (120g, 4.2oz) oat bran
- 1 cup (90g, 3.2oz) gluten free oats
- 1 tsp. ginger powder
- 1 tsp. cinnamon
- ¼ tsp. Himalayan salt
- 3 tbsps. erythritol (date sugar for Plantricious version)
- 1 cup (245g, 8.6oz) additive-free pumpkin puree
- 2 tbsps. additive-free peanut butter
- ½ tsp. turmeric
- 1/3 cup (55g, 1.9oz) dark chocolate chips
Instructions
- Start by pre-heating the oven to 175°C (350°F).
- Then, mix peanut butter with pumpkin puree. Start adding the puree to peanut butter gradually to get a smooth mixture. Alternatively, use a blender or an immersion blender.
- Next, in a large bowl, combine all the dry ingredients.
- Pour the wet mixture onto dry ingredients and combine well with a spatula.
- Finally, fold in the chocolate chips.
- Now, using your hands, form 10 cookies and place them on a baking sheet lined with parchment paper and bake for 18 minutes.
- Finally, let cool on a cooling rack before serving.
Notes
One cookie has an average of 6.6 GL points.
Feel free to use any preferred sweetener. For example, coconut sugar or raw cane sugar. In case you need a low glycemic option, xylitol is an option.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: One cookie
- Calories: 123 kcal
- Sugar: 1.4g
- Sodium: 54.86mg
- Fat: 5.7g
- Saturated Fat: 2.3g
- Carbohydrates: 14.3g
- Fiber: 3.7g
- Protein: 4.5g
