About the Recipe
Here is a sneaky way to hide some veggies in something that will appeal to the kids! Makes a great and healthy treat addition to the school or work lunchbox.
200g softened butter
1/2c coconut sugar
1c cooked and mashed pumpkin
1t vanilla essence
2 1/2c white or wholemeal flour
1c rolled oats
1t bicarbonate soda
1/2t baking powder
Preheat the oven to 190 degrees C and lightly grease 2 baking trays.
Beat butter and sugar with an electric mixer until creamy. Then add the pumpkin, egg and vanilla and beat until smooth.
In a separate bowl, mix together the flour (shifted), oats, cinnamon, bicarb, baking powder and salt. Mix the wet ingredients into the dry ones.
Spoon about 2T of batter onto the baking trays and flatten slightly. Should get about 30 cookies out of the mixture.
Bake for about 15mins until golden. I made mine so that they were slightly soft to touch. Then cool on a wire rack.
Tip: add the flour in batches and you may need to add more to get the right consistency.