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Soft Baked Pumpkin Oat Cookies

Made with oats, and pureed pumpkin and nectarine, you are guaranteed the softest and chewiest cookies possible with this easy recipe! These soft baked pumpkin oat cookies are more of a nutritious snack than a decadent cookie, but they’re still delicious and satisfying.

You’ll need less than 20 minutes and just a few ingredients to make them. The cookies star our new Pumpkin + Nectarine baby food blend for an added kick of wholesome goodness, packed with potassium and beta-carotene, which boosts metabolism and immune function. Because as it turns out, cookies really do make everything better. 

Ingredients:

  • 1 cup rolled oats, 1 1/4 cup all-purpose flour 
  • 1/2 tsp baking soda 
  • 1/8 tsp salt
  • 3/4 stick butter, softened 
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla 
  • 1 pouch pumpkin + nectarine baby food 
  • 1 egg, room temperature 
  • 1/2 cup sugar 

Directions:

1) Mix dry ingredients (minus sugar) into a medium bowl

2) Beat butter + sugar together in a large bowl until light and fluffy 

3) Add remaining wet ingredients into the bowl and beat until mixed in 

4) Add dry ingredients to wet and stir/beat until combined

5) Chill dough for 20 minutes and in the meantime, line a baking sheet with parchment paper and preheat oven to 350° 

6) When dough is done chilling, bake for 12-13 minutes or until golden brown around the edges and a toothpick comes out clean

7) Cool cookies on a wire rack and then enjoy!

 

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1 comment

  • Megan really yummy thanks

    Pam Bleasdale

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