PUMPKIN, OATS AND CHOCOLATE COOKIES
- Servings : 12
- Preparation : 5 minutes
- Cook time : 10 minutes
- Calories : 170 cal
- Carbohydrate : 24 g
- Lipid : 6 g
- Fiber : 4 g
- Protein : 4 g
Ingredients
- 375 ml (1 ½ cup) of pumpkin puree
- 500 ml (2 cups) of oatmeal
- 125 ml (1/2 cup) of dark chocolate broken
- 30 ml (2 tsp) of maple syrup
- 2.5 ml (½ c. Muscade Muscade
- 2.5 ml (½ tsp) of ground ginger
- 30 ml (2 tbsp) of pumpkin seeds, chopped
Garnitures
- 30 ml (2 tbsp) of pistachios, chopped
Steps
1 - Place the grid in the center of the oven. Preheat the oven to 180 ° C (350 ° F).
2 - Cover a plate with parchment paper and reserve.
3 - In a bowl, mix all the ingredients (with the exception of the garnishes) using a wooden spoon.
4 - form 12 balls and place on the cookie plate. Cut slightly.
5 - Add the pumpkin seeds and the pistachios on top of the cookies.
6 - bake in the oven 10 to 12 minutes.
7 - Remove from the oven and Let temper.
8 - taste.
Quel type de flocon d’avoine (cuisson rapide ou gros flocon)? J’ai fait 1/2-1/2 pour ne pas prendre de chance. Durée de conservation? Frigo ou température pièce? Délicieux!
@Dominique : C’est une excellente idée! :)
Délicieux et moelleux. J’ai remplacé les pépites de chocolat pour moitié/moitié raisin sec et caroube.
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