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Pumpkin Oatmeal Hazelnut Cookies
Servings
2
dozen
Author
Catherine Katz
Ingredients
3/4
cup
organic expeller pressed canola oil
1/2
cup
light brown sugar
2
large cage-free eggs
1
tsp
vanilla extract
1/3
cup
pureed organic pumpkin
100%, no dded sugar
2
cups
dry roasted hazelnuts
no salt
2
cups
rolled oats
Instructions
Preheat the oven to 350 F
Place whole roasted hazelnuts in a food processor and grind--put aside.
Cream together canola oil, brown sugar, eggs and vanilla with an electric mixer.
Add pureed pumpkin, rolled oats and ground hazelnuts and beat again until well blended.
Drop by big rounded tablespoon on a non-stick baking sheet.
Bake in preheated oven for 10-12 minutes.