Eggless Pumpkin Oatmeal Cookies
- Proteins: 9 g
- Fats: 8 g
- Carbohydrates: 26.3 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
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Number of servings:
25 1 serving = 1 cookie
These unusual cookies are in the best English tradition. A combination of oatmeal and pumpkin—what could be closer to a classic British breakfast? These unusual, moderately sweet cookies are airy, rich, and incredibly fluffy. They're easy to make and a joy to eat.
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Oatmeal2 tbsp
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Sugar1 tbsp
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Water1 tbsp
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Vegetable oil1 tsp
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Pumpkin200 G
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Raisin100 G
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Baking powder1 tsp
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Vanilla sugar1 tsp
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Salt0.25 G
Place the oats in a bowl. Pour boiling water over them. Let sit for 10 minutes until they swell.
We also steam the raisins in boiling water for 10 minutes.
Peel the pumpkin, cut it into convenient pieces and grate it.
Add vegetable oil, sugar, vanilla sugar, and baking powder to the soaked oatmeal. Mix.
Combine the oat mixture with the pumpkin and dried raisins. Stir.
Place small dough balls on a parchment-lined baking sheet.
Place in an oven preheated to 200 degrees Celsius. Bake for 15–20 minutes.
The cookies are ready to serve.
I love making these cookies in the fall when I can bring pumpkin from my grandma's dacha. They're the most delicious.
Did you like the recipe? Will you try it?
- 35 min
- 441 kcal
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- 20 min
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- 30 min
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- 30 min
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- 1 hour
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- 45 min
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- 15 min
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- 15 min
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