Published on November 23, 2021
Last updated December 2, 2021
The cold-weather months have their advantages. We get to enjoy fireplaces, hayrides, and — of course! — pumpkin desserts, from classic Thanksgiving pumpkin pie to pumpkin cream cheese muffins. However, most of these desserts have marginal amounts of pumpkin, and are mostly full of empty carbs and sugar. These pumpkin oat cookies, on the other hand? Actually, seriously, genuinely good for you.
This is a dessert that can make your skin more youthful-looking, while giving you a nice hit of energy-boosting protein. Here’s the secret to their power: Youtheory® Collagen Powder. This convenient powder is made of highly absorbable peptides that replenish your body’s lessening collagen production. While it comes in both unscented and vanilla, for this recipe, we recommend the delicate vanilla flavor because it complements the rich, autumnal pumpkin-maple ingredients, effectively filling in for vanilla extract — while also strengthening your hair, skin, and nails and warding off signs of aging.
Aside from being full of heart-healthy oats, vitamin-packed pumpkin, and collagen, these cookies are also incredibly easy to make and take just ten minutes in the oven, making them the perfect treat to whip up last-minute for holiday parties.
Pumpkin Oat Cookies
1¼ cup organic old fashioned rolled oats
¾ cup whole wheat flour
3 scoops Youtheory® Vanilla Collagen Powder
1½ teaspoons baking powder
1 tablespoon pumpkin spice
¼ teaspoon fine sea salt
½ cup pumpkin puree
¼ cup coconut oil, melted and cooled
1 organic egg
¼ cup maple syrup
In a medium-sized bowl, whisk the oats, flour, collagen, baking powder, pumpkin spice, and salt.
In a separate bowl, add the pumpkin puree, coconut oil, egg, and maple syrup. Mix to combine.
Add the dry ingredients to the wet and fold to incorporate. Do not overmix.
Cover the bowl with plastic wrap and transfer to the fridge for 15 to 30 min. (This will make the mixture firmer and easier to scoop). Meanwhile, preheat the oven to 350F.
Line a baking sheet with parchment paper. Remove the cookie dough from the refrigerator and use a medium-sized (about 1 1/2 tablespoon) cookie scoop to drop 15 cookie dough balls on the baking sheet. Leave about 1" between each cookie. With the back of a measuring cup, gently flatten the cookies.
Bake for about 9 to 11 minutes until golden around the edges.
Cookies can be kept at room temperature for about 5 days or can be stored in the refrigerator or freezer to prolong their shelf-life.
Enjoy as a healthy dessert, snack, or breakfast!