Pumpkin Quinoa Oatmeal Cookies
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 188, total fat 8 G., saturated fats 3 G., proteins 4 G., carbohydrates 26 G., fiber 2 G., cholesterol 18 mg, sodium 101 mg, sugar 12 G.
Calories 188, total fat 8 G., saturated fats 3 G., proteins 4 G., carbohydrates 26 G., fiber 2 G., cholesterol 18 mg, sodium 101 mg, sugar 12 G.
Bake delicious and heart-healthy oatmeal cookies that contain two essential superfoods: nutrient-dense quinoa and vitamin-rich pumpkin. For this recipe, look for natural pumpkin puree without added salt, sugar, or starch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1.5 tsp ground cinnamon
- 1 and 1/4 teaspoons baking powder
- 1 teaspoon of salt
- 165 g unsalted butter at room temperature
- 1 and 1/4 cups light brown sugar
- 1 large egg at room temperature
- 1 can (425 g) plain pumpkin puree
- 2 tsp vanilla extract
- 2.5 cups oatmeal
- 1 cup salted roasted pumpkin seeds, peeled
- 1 cup dried cranberries
- 3/4 cup quinoa (uncooked)
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Recipes with similar ingredients: pumpkin puree, brown sugar, cinnamon, eggs, rolled oats, dried cranberries, pumpkin seed, quinoa
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly spray 2 baking sheets with cooking spray.
- In a medium bowl, combine the flour, cinnamon, baking powder, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until fluffy, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract, scraping down the sides of the bowl occasionally, until smooth. Reduce mixer speed to low; add the flour mixture and mix until smooth. Add the oats, pumpkin seeds, cranberries, and quinoa and mix on low speed until smooth.
- Scoop out 3 tablespoons of dough balls and place them 2 inches apart on baking sheets. Spray the bottom of a glass with cooking spray and gently flatten the cookies to a thickness of 1 cm (approximately 2.5 inches in diameter).
- Bake until the cookies are dry on top and crisp around the edges, 14-16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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