Pumpkin and Fruit Protein Cookies

It’s always great looking for fresh, new snacks that get me happy to be cooking and ready for the week ahead. Bliss balls, veggie muffins, any little thing I can munch on mid-morning to get me through the work day, that not just satisfies my hunger, but also my desire for yummy, interesting food. I’m a creature of habit, but don’t like eating the same thing over and over again.

Which brings me to these cookies whose deliciousness belies the nutritional punch that they pack in every bite. Crunchy, sweet, seedy, oaty, and just salty, they’re a fantastic work snack for only 90 calories apiece (for a yield of 30 cookies). Granted, they’re not very large, but one of these and a piece of fruit or veg, and you’ll be good to go for ages. You could also make them 1.5 times larger and cook them a few minutes longer, because 135 calories for a substantial snack is nothing too terrible, either. I just like them little and cute, I guess! I used Kodiak power cake mix, and highly recommend it for both flavour and added protein, but wholemeal flour works well, too.

Ingredients

225g raw pumpkin, chopped roughly

1tbs butter, softened

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

3/4 cup sultanas

1/3 cup pepitas

1 tsp ground cinnamon

1 cup rolled oats

2 cup Kodiak Power Cake mix or wholemeal flour

Method

  1. Steam pumpkin for 10 minutes, until very tender. Drain, and mash with butter until very smooth. Allow to cool.
  2. Preheat oven to 180C and line baking trays with non stick baking paper.
  3. Add sugar, butter, egg and vanilla to pumpkin mixture and beat until smooth.
  4. Stir in pepitas and sultanas.
  5. Combine Kodiak with rolled oats and fold into mixture to combine.
  6. Allow to rest for 30 minutes in the fridge.
  7. Roll mixture into 30 balls and bake for 12 minutes or until firm.

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