Another version oatmeal snack cookies now with pumpkin.
To do this: wash the pumpkin, cut, peel, bake until cooked without spices 30min at 160-180C, turn into mashed potatoes, add 2 times less (by weight) oatmeal (flakes/oatmeal or their mixture), a little salt and spices to your taste. Lots of spices!!! Here are perfect cinnamon star anise, cardamom, ginger, nutmeg. You can also add TS flour sweetener, nuts, grains to your taste. Leave the mixture for a while from 30min, then bake for 40min at 140C on convection mode, cool on a grate.
I got 20 pieces from 600g of pumpkin. I put 3st. L. ground cinnamon, 2 star anise flowers and seeds from 2 cardamoms (crushed in a coffee grinder), 2 tsp.ground ginger, 0.5 tsp. nutmeg and sea salt, but it was possible most of all. Or you can use a ready-made spice mixture for Gingerbread or ginger cookies. It will be very tasty!
Cool completely and store in an airtight container.
Cookies the next day will not be so tasty, so I recommend that you do not eat immediately, store in an airtight container in the freezer, and before eating, warm it up in a toaster.
I always cook a lot of these cookies and part of freeze to have a tasty and healthy snack at home.
This is a basic “boring” option, and the recipe is more interesting:
The ingredients are the same, only the dough needs to be brought to a homogeneous consistency in a blender. Bake flat smooth cookies, cool, and then make them double cookies with cheese filling in the middle (cottage cheese, lemon juice, vanilla, your favorite sweetener), let the finished cookies brew in the refrigerator (preferably overnight), and in the morning you have a super breakfast ready