This post is sponsored by All-Bran Canada. Their All-Bran cereal gives these Pumpkin Oatmeal Cookies extra crunch and a healthy fibre boost.
I am super excited to share this third and final post in my All-Bran recipe series. Because today we have dessert and a VIDEO!!!
This series is all about giving you inspiration to add All-Bran to your favorite recipes in order to increase your daily fibre intake. We started with a Baked Falafel Appetizer and then had this Chicken & Brown Rice Casserole for dinner.
Today I have a fibre-filled dessert recipe that I know you will love.
These Pumpkin Oatmeal Cookies get extra crunchy from the added All-Bran cereal.
I have an intense love affair with anything that includes oats. Granola, overnight oatmeal and - of course - cookies! I also love baking and cooking with pumpkin all year round (my pumpkin breakfast cookies are an all-time reader favorite as well). You can see that it was only a matter of time until I made Pumpkin Oatmeal Cookies.
With whole grain oats, whole wheat flour, All-Bran fibre cereal, vegetable puree and no refined sugar there is nothing guilt-inducing about these cookies. I freely admit to having had some for breakfast even.
Olivia is a big fan of them too. She'll pick out and eat the chocolate chips first, before proceeding to the cookie. This girl knows whats good 😉
Pumpkin Oatmeal Cookies with Chocolate Chips
- ⅔ cup coconut sugar or unprocessed cane sugar
- ⅔ cup pumpkin puree
- ¼ cup melted coconut oil or butter
- 1 egg
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1.5 cups All-Bran cereal
- 1 cup rolled oats
- ½ cup chocolate chips
- Preheat oven to 350 F. Line a cookie sheet with parchment.
- With a hand mixer beat together sugar, oil, and pumpkin puree for a few minutes until combined and fluffy. Add egg and vanilla and mix to combine.
- Add flour, pumpkin pie spice, baking powder and salt and mix until just combined.
- Fold in All-Bran cereal, rolled oats and chocolate chips by hand.
- Drop 16 heaps of batter onto prepared cookie sheet and flatten slightly (cookies won’t spread while baking). Bake for about 8-10 minutes until edges are set. Let cookies cool on sheet for 5 minutes before transferring to a wire rack to cool fully.
Disclosure: As brand ambassador I received free product and compensation from All-Bran Canada. All opinions are my own, as always. Thank you for supporting the brands that make Leelalicious possible.
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Oatmeal cookies can become dry if they are overbaked or if there isn't enough moisture in the dough. To prevent dryness, try reducing baking time and adding more moist ingredients like pumpkin or applesauce.
Oatmeal cookies can become fluffy if the dough is not properly chilled before baking or if there is too much leavening agent. Ensure the dough is sufficiently chilled and use the right amount of baking powder or baking soda.
Oatmeal cookies can become gummy if they are underbaked or if there is too much moisture in the dough. To avoid gumminess, ensure the cookies are baked through and reduce the wet ingredients or increase the dry ones.
Oatmeal cookies can become flat if the dough is too warm when it goes into the oven or if there is too much butter or sugar. To prevent flatness, chill the dough before baking and ensure the right balance of ingredients, particularly the fat and sugar.