Pumpkin Harvest Cookies

Makes 14 servings (1 cookie per serving)

Ingredients

  • 2 cups old-fashioned oats, divided 
  • ½ cup pumpkin seeds 
  • ¼ cup ground flax seed 
  • 1 tsp. cinnamon 
  • ¼ tsp. cloves 
  • ¼ tsp. allspice 
  • ¼ tsp. nutmeg 
  • ¼ tsp. salt 
  • ⅓ cup Thompson raisins 
  • 1 Tbsp. canola oil 
  • ¼ cup pumpkin seed butter 
  • ¼ cup honey 
  • ⅔ cup pumpkin puree (not pumpkin pie filling) 
  • ⅓ cup egg whites 
  • 1 tsp. vanilla

Preparation

  1. Preheat oven to 350°F. 
  2. Take 1 cup of the old-fashioned oats and pulse in a food processor or blender until oats are broken up. Be careful not to over process to the point of oat flour. (If you don’t have a blender or food processor you can chop by hand or use a mortar and pestle.) 
  3. Add processed oats, remaining 1 cup of whole old-fashioned oats, pumpkin seeds, flax seed, cinnamon, cloves, allspice, nutmeg, salt and raisins in a mixing bowl. 
  4. In a separate mixing bowl, combine canola oil and pumpkin seed butter and mix well. Add honey, pumpkin puree, egg whites and vanilla. Stir until well combined. 

Nutritional analysis per serving: 150 calories, 6.2 g fat, 7.6 g protein, 18.9 g carbohydrate (16.2 g available carbohydrate), 2.7 g fibre, 92 mg sodium 

My Viva Servings: 1 grain, 1 protein, 0 vegetable, 0 fruit, 0 fat, 0 dairy 

  1. Combine wet and dry ingredients. 
  2. Scoop dough into ¼ cup sized portions and shape into balls*. Place six scoops of cookie dough on a parchment lined baking sheet, and flatten the balls to about a ½ inch thickness. Bake for 15 minutes. 

*Note: Dough will be slightly tacky. Wetting your hands to flatten the scoops of cookie dough will keep it from sticking.  

Nutritional analysis per serving: 150 calories, 6.2 g fat, 7.6 g protein, 18.9 g carbohydrate (16.2 g available carbohydrate), 2.7 g fibre, 92 mg sodium 

My Viva Servings: 1 grain, 1 protein, 0 vegetable, 0 fruit, 0 fat, 0 dairy