Two Ingredient Autumn Cookie

9 10 2013

A two ingredient cookie…that’s crazy talk! Stumbled on this recipe, which calls for only oats and pumpkin as the base plus any extras you may like, and just had to test it out for myself. I made these as a breakfast cookie so I didn’t originally add chocolate. But after tasting one, they for sure need chocolate. So I zested a dusting of dark chocolate right on top, but next time I would add it to the batter before baking. Either way, I’ll be making these little beauties again 🙂

Two Ingredient Autumn Cookie

Two Ingredient Autumn Cookie

The following makes 14 cookies (compliments of The Burlap Bag):

  • 1 cup old fashion oats (original recipe called for quick oats)
  • 1 heaping cup pure pumpkin puree
  • Crushed walnut pieces
  • Spices such as pumpkin pie spice or cinnamon
  • Dark chocolate
  • Kosher salt

Preheat oven to 350.

Mix everything together – its equal parts oats and pumpkin, a good amount of spices such as pumpkin pie spice and then whatever extras you’d like, just don’t add to many extras so the cookie will hold together.

Drop into cookie size amounts on a greased baking sheet and bake for 12-15 minutes. These don’t expand like regular cookies so you can put them closer together. Cool and store in an airtight container in the fridge.

This Girl’s tip: In addition to my comment above about needing the chocolate, these also need salt. I dusted a little kosher salt right on top, but I would recommend adding a little to the batter along with some chocolate before baking.




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