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Jennifer Daniels: "Always amazing - I've made it twice now. For the…" Read More
12Ingredients
40Minutes
160Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup instant oats (gluten-free if necessary and measured like this)
- 3/4 cup wheat flour (whole, measured like this)
- 2 1/2 tsp. pumpkin spice (homemade, see Notes)
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. coconut oil (or unsalted butter, melted and cooled slightly)
- 3/4 cup pumpkin purée (not pumpkin pie mix!)
- 2 tsp. coffee granules (instant)
- 1 tsp. vanilla extract
- 1/2 cup pure maple syrup (room temperature)
- 3 Tbsp. stevia (confectioners’ style)
- 2 tsp. brewed coffee
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Directions
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium160mg5% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars14g |
| Vitamin A80% |
| Vitamin C2% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(3)
Alysia Tsuyuki 2 years ago
I wasn’t really after a healthy cookie but I did want GF so I liked that this specifically had GF flour as an option, and I liked that it had the “latte” element and not just pumpkin spice. I found it not sweet enough and a little too moist/floppy, and there wasn’t enough glaze which was too thin. Much better with these changes:
1. Replace syrup with 3/8 c each of white and brown sugars
2. Don’t worry about measuring the flour or oats accurately, just scoop them full
3. Bake for the 12 min
4. Use powdered sugar for the glaze, 7 tbsp instead of 3 to the 2 tsp of coffee. (And I used instant coffee and water in the normal ratio for a cup of coffee noted on the jar, didn’t want to brew real coffee just for 2 tsp).
Also you have to use non-stick spray on your spatula when flattening or the dough will majorly stick. With my changes I got 17 cookies using my 1 1/2 tbsp scoop.
Jennifer Daniels 6 years ago
Always amazing - I've made it twice now. For the first frosting, I used agave, but it made it super syrupy. I made it with powdered sugar the second time and it was perfect.
Lianne 7 years ago
Amazing! So delish. This recipe is definitely being saved and shard! Can’t wait to make again :)