Pumpkin Snackles
With the popularity of my “Wholesome Oat Snackles”, I decided to do a festive, autumnal twist, using pumpkin puree. These are just as delicious - maybe even more!
Ingredients
- 1 1/2 cups rolled oats use certified gluten-free for that option
- 1 cup oat flour use certified gluten-free for that option
- 1/4 cup raisins
- 1 1/4 tsp baking powder
- 1 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp allspice
- pinch cloves optional
- 1/4 tsp lightly rounded sea salt
- 1 1/2 tbsp ground chia you can buy it pre-ground, or grind seeds in a high-powered blender or coffee/spice grinder
- 3/4 cup pumpkin puree not pumpkin pie mix, see note
- 1/2 cup + 2 tbsp pure maple syrup
- 3 tbsp unsweetened non-dairy milk
- 1/2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla
- 2-3 tbsp non-dairy chocolate chips optional
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, dry ingredients from rolled oats to sea salt, stirring to mix well.
- In another bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking through to smooth out the pumpkin puree.
- Add the wet ingredients to the dry, stirring through until nicely incorporated - and adding the chocolate chips, if using (see note).
- Use a cookie scoop (or take spoonfuls, about 2 tablespoons in size) to transfer mounds of the batter to the baking sheet.
- Bake for 13-14 minutes until just firm to the touch (about 14 minutes for a yield of 12 snackles, and 13 minutes for yield of 12).
- Remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-13.
Notes
Pumpkin Note: The consistency of canned pumpkin puree can vary. I use Farmer’s Market brand, and it is very thick and dense.
Kitchen Tip: I sometimes make these and add chocolate chips to only half the batch. Scoop out about half the batter, then stir in a few chocolate chips, and finish off scooping the batch!
Ideas: Try adding toasted chopped pecans to these snackles.