Pumpkin Pecan Oatmeal Cookies
Ingredients for the cookies: • 2 ripe bananas, mashed • ½ cup pumpkin puree • ¼ cup maple syrup • 1 ½ tsp pumpkin spice mix (see below) • 1 tsp vanilla extract • 2 ¼ cups Anthony’s Goods Rolled Oats • ⅓ cup semi-sweet chocolate chips • ½ cup pecans, toasted and chopped Ingredients for the pumpkin spice mix: • 1 tbsp Anthony’s Goods Cassia Cinnamon • 1 tsp Anthony’s Goods Ground Ginger • 1 tsp Anthony’s Goods Cloves (ground) • 1 tsp ground nutmeg • A few shakes of allspice
Need a quick and easy breakfast? Baked oatmeal cookies are the answer! Specifically these oatmeal cookies–which are filled with toasted pecans, pumpkin spice and everything nice. 1. In a small bowl, whisk the ingredients for the pumpkin spice mix. 2. In a small pan, toast your chopped pecans until fragrant. Set them aside. 3. In a large bowl, mash the bananas and add the pumpkin puree, maple syrup, pumpkin spice mix and vanilla extract. Whisk together until smooth. 4. Fold in the rolled oats, chocolate chips and toasted pecans. 5. Let the mixture rest for 10 minutes to allow time for the oats to hydrate. 6. Meanwhile, preheat the oven to 350F and line two baking sheets with parchment paper. 7. Use a ¼ cup measure to scoop the dough. Shape each cookie in the palm of your hands and place them on the baking sheets a few inches apart. 8. Bake for 18-20 minutes. The cookies should look golden and feel firm to the touch. 9. Let cool a little before enjoying.