*Recipe adapted from Whole Foods website*
This cookie is filled with healthy goodies but still manages to taste REALLY good. If you can't find pumpkin seeds, you can substitute with almonds, dried fruit or even chia seeds.
Ingredients
-1/2 cup (1 stick) of butter, at room temperature
-1/2 cup of sugar
-1 egg at room temperature
-2 teaspoons of vanilla extract
-1/2 teaspoon of salt
-1/2 cup of grated unsweetened coconut
-1/2 cup of pumpkin seeds
-1 cup and 1/4 of oats
-1 cup of whole wheat flour
-3/4 teaspoon of baking powder
Directions
-Preheat your oven to 375F. Line 2 baking sheets with parchment paper or spray with canola oil or butter spray.
-Beat the sugar and butter together until fluffy, smooth and creamy. Add the egg, vanilla, salt and beat again until it's well combined. With a spatula, mix in the coconut and the seeds. In a separate bowl whisk together the flour, oats, and baking powder, then add to the butter mixture until well combined.
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| Who wants to lick the bowl?? |
-With a tablespoon or ice cream scoop, distribute into 24 mounds on the baking sheets. Make sure you leave some distance between them.
-Bake them in the preheated oven for 10-12 minutes, until golden. Then just take them out of the oven and make sure they cool for about 5 minutes before serving.
12 Servings: 2 cookies
Nutritional Info: 210 calories, 13g fat, 35mg cholesterol, 170mg sodium, 21g carbs, 4g protein
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