Who said being healthy can’t taste good?? If you like pumpkin, you will LOVE these cookies! This is one of my favorite “secret” recipes that I’ve been tweaking for years! I think I’ve finally mastered it in health and taste! We have already made 3 batches in our house since the cool weather hit and the leaves started to change! I’d love for you to taste test it and tell me what you think!
I wanted to share it with you all so that you don’t feel like you have to give up all those delicious desserts as you are striving to be healthy! You can still eat amazing treats…you just have to use better ingredients! As we move into the holiday season choose to replace certain ingredients in your favorite recipes for healthier options. Contact us if you need suggestions or post your own healthy recipes in the forum for us to share this holiday season!!
Nutritional Profile
These cookies are packed with vitamins, minerals, and protein and are safe for those with allergies!
- Vitamins: B vitamins (by using 100% whole wheat flour and the protein)
- Fiber: from the whole grains
- Amino Acids: By Substituting some of the flour in this recipe with Shaklee Instant Protein, you add all 23 amino acids to your cookies! Trade the carbs for protein and don’t feel guilty eating these!!
- Dairy, Egg, and Oil Free
- Can be made gluten free*
- Healthy fats instead of bad fats (I replaced the butter with coconut milk)
HealthyOates Pumpkin Cookies
- 2/3 cup Agave or honey
- 1 cup pumpkin
- 1/3 canned coconut milk**
- 2 cups whole wheat flour (fine)***
- ½ cup Shaklee Instant protein
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp salt
Set oven to 350 degrees.
Mix agave, pumpkin, and milk in a bowl. Add flour, protein, baking powder, soda, salt, and cinnamon until combined.
Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10-12 minutes. If they are still too soft, bake for 2 more minutes. Because there is no oil or egg in these cookies, they require a bit more cooking. However, don’t over cook. They may still seem soft, but as they cool they will harden. Check the bottom for a light brown color…that is when they are done. Cool. Frost with Vanilla Buttercream Frosting. Makes about 3-4 dozen.
*Make gluten free by using 2 cups of your favorite gluten free flour + 2 Tbsp. Cornstarch. As always, Shaklee Instant Protein is Gluten Free so you don’t have to sacrifice your amino acids to watch those allergies!
**Canned coconut milk is on the International or Asian food isle of most supermarkets.
***I blend my whole wheat flour in my BlendTec (or VitaMix) to make it more fine. This eliminates the heavy, gritty taste of cookie with whole wheat flour. This is a great baking secret!!
Vanilla Butter Cream Frosting
- 3 cups Organic Powdered Sugar
- 1/3 cup Organic butter, softened*
- 1 ½ tsp. vanilla
- 2 Tbsp. milk
Mix powdered sugar and butter. Beat in vanilla and milk until smooth and of spreading consistency.
*If you have dairy allergies, substitute butter with canned coconut milk and omit the extra 2 Tbsp. of milk. The consistency will be more like a glaze for cinnamon rolls rather than a thick frosting. But it is still tasty!
