Pumpkin Oatmeal Hazelnut Cookies
Serves: 2 dozen
  • ¾ cup organic expeller pressed canola oil
  • ½ cup light brown sugar
  • 2 large cage-free eggs
  • 1 tsp vanilla extract
  • ⅓ cup pureed organic pumpkin (100%, no dded sugar)
  • 2 cups dry roasted hazelnuts (no salt)
  • 2 cups rolled oats
  1. Preheat the oven to 350 F
  2. Place whole roasted hazelnuts in a food processor and grind--put aside.
  3. Cream together canola oil, brown sugar, eggs and vanilla with an electric mixer.
  4. Add pureed pumpkin, rolled oats and ground hazelnuts and beat again until well blended.
  5. Drop by big rounded tablespoon on a non-stick baking sheet.
  6. Bake in preheated oven for 10-12 minutes.
Recipe by Cuisinicity at https://cuisinicity.com/hazelnut-pumpkin-oatmeal-cookies/