Tony baked you up a batch of these yummy pumpkin oatmeal cookies just in time for fall! 21 Day Fix-creator Autumn Calabrese and her brother, chef Bobby Calabrese have put together an incredible menu of Fix-approved Thanksgiving recipes for their new cooking show FIXATE that are healthy versions of your favorites. From Green Bean Casserole and Cranberry Sauce to stuffing and Pumpkin Whoopie Pies, they’ve got you covered. Check out FIXATE here!
- Nonstick cooking spray
- 1½ cups old-fashioned rolled oats
- ⅔ cup almond flour
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- ¼ tsp. sea salt (or Himalayan salt)
- 1 large egg, lightly beaten
- 1¼ cups pumpkin puree
- ⅓ cup maple syrup
- ¼ cup chopped raw pecans (optional)
- 24 pecan halves
- Preheat oven for 350° F.
- Lightly coat two baking sheets with spray. Set aside.
- Combine oats, almond flour, cinnamon, cloves, ginger, and salt in a medium bowl; mix well. Set aside.
- Combine egg, pumpkin, and maple syrup in a large bowl; mix well.
- Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
- Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula. Top each cookie with a pecan half.
- Bake for 14 to 15 minutes or until firm.
Nutritional Information (per serving):
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 16 mg
Sodium: 56 mg
Carbohydrates: 17 g
Fiber: 3 g
Sugars: 7 g
Protein: 4 g
1 Single Serving Snack
Body Beast Portions
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