I think all of you will agree with me when I say that the best thing about cooking/baking is feeding your loved ones and them enjoying the food. I would always cook the food that my friends, family especially my husband enjoyed. After having a baby things have changed! Just like how my entire universe revolves around my daughter, what I cook is also determined by what she loves the most!
My little girl is not really into most of my bakes L she prefers her good old Oreos to my healthy cookies anytime! Every time I bake a batch of new cookies or muffins I hand one over to her and eagerly wait for her reaction. This time was no different!
I baked some pumpkin cookies yesterday. As I was baking, beautiful pumpkin and cinnamon aroma filled up our house. My daughter who was busy sitting as paining came running to the kitchen asking what I was baking! When I said cookies she jumped with joy. She couldn’t wait for the cookies to get ready (thank god they take just 10-15 minutes!) When I got the cookies out she patiently sat next to them waiting for them to cool down! Finally they were ready to eat! She reached out to one of the cookies and took a big bite! It was the moment of truth… and…. SHE LOVED THEM!
You can only imagine my excitement when my 2.5 year old Oreo loving daughter loved my pumpkin cookies! Not just any pumpkin cookies, these were vegan and super healthy oatmeal pumpkin cookies! These cookies, like most other pumpkin cookies are soft and chewy, they are not very cake-like but they are not too crispy either. They are somewhere in-between a muffin top and a chewy oatmeal cookie. I added some chopped almonds which add a little crunch and flavour! They are made of ground oats, ground flax seed and have just 2 table spoons of olive oil in them so they are perfect for a quick bite with your morning coffee!
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- Quick Cooking Oats – 2 cups
- Pumpkin Puree – 1/2 cup
- Unrefined cane sugar – ½ cup
- 2 tbsp ground flaxseed mixed with 6 tbsp water
- olive oil – 2 tbsp
- Salt – 1/2 tsp
- Cinnamon powder – 1/2 tsp
- Baking Soda – 1 tsp
- Baking powder -1/2 tsp
- Chopped almonds – ¼ cup
Dry roast the oats till crisp and fragrant and grind it into course powder.
Combine 2 tbsp ground flaxseed mixed with 6 tbsp water and stir well. Let it rest till it gets thick and gooey.
I used fresh homemade pumpkin puree so chop the pumpkin, remove the seeds and cook it with ¼ cup of water till soft. Grind it into a smooth puree.
Combine all the ingredients and mix it till it all comes together into dough. Wrap it with a cling film and refrigerate for a couple of hours.
After 2 hours remove from the refrigerator make small balls from the dough and flatten with palm to make a flat cookie.
Arrange them on a baking tray. They will not really spread so you can place them close together.
Bake them in a preheated oven at 150 degree C for 10-15 minutes. Bake them till they look slightly golden underneath.
Cookies will be soft and slightly brittle so be careful while handling them. Let them cool completely and enjoy them with your morning/evening coffee!