Pumpkin-Coconut Oat Cookies

Makes approx. 20 pieces
Pumpkin-coconut oat cookies
The flavours of autumn captured in one wholesome cookie. Perfect for the cooler days when your body craves nourishing, natural energy. Packed with nutrient-rich ingredients like pumpkin, oats, nuts, and coconut, these cookies provide sustained fuel and essential vitamins—making them an ideal choice for a healthy breakfast, a balanced snack, or a post-workout boost any time of day.

Ingredients

  • 250 g pumpkin, diced

  • 100 g Royal Green Odourless Coconut Cooking Cream

  • 125 g Royal Green Honey with Elderberry

  • 320 g Puur Rineke Naked Oats (half of this ground into flour using a food processor or hand blender)

  • 80 g desiccated coconut

  • 2 tsp cinnamon

  • ½ tsp salt (optional)

  • A generous handful of mixed nuts, roughly chopped

  • 100 g dried cranberries

Method

  1. Cook the pumpkin cubes until just tender.

  2. Preheat the oven to 180 °C.

  3. Meanwhile, mix all the dry ingredients in a large mixing bowl (oats/flour, desiccated coconut, cinnamon, salt, nuts, and cranberries).

  4. Drain the pumpkin and return it to the same pan. Add the coconut oil and blend smooth with a hand blender. Then add the honey and stir well until combined into a smooth mixture.

  5. Pour the pumpkin mixture into the dry ingredients and stir with a large spoon or spatula until thoroughly combined.

  6. Line a baking tray with baking paper and tip the mixture onto it. Gently press it down with your hands into one large cookie about 1 cm thick.

  7. Bake for approx. 15–20 minutes (oven times may vary). The cookie is done when it turns golden brown.

  8. Allow to cool, then cut into pieces (a pizza cutter works well).

  9. Store the cookies in the fridge.

Feel free to experiment endlessly by adding other dried fruits, chocolate chunks, nuts, or seeds.

Pumpkin-Coconut Oat Cookies

Makes approx. 20 pieces
Pumpkin-coconut oat cookies
The flavours of autumn captured in one wholesome cookie. Perfect for the cooler days when your body craves nourishing, natural energy. Packed with nutrient-rich ingredients like pumpkin, oats, nuts, and coconut, these cookies provide sustained fuel and essential vitamins—making them an ideal choice for a healthy breakfast, a balanced snack, or a post-workout boost any time of day.

Ingredients

  • 250 g pumpkin, diced

  • 100 g Royal Green Odourless Coconut Cooking Cream

  • 125 g Royal Green Honey with Elderberry

  • 320 g Puur Rineke Naked Oats (half of this ground into flour using a food processor or hand blender)

  • 80 g desiccated coconut

  • 2 tsp cinnamon

  • ½ tsp salt (optional)

  • A generous handful of mixed nuts, roughly chopped

  • 100 g dried cranberries

Method

  1. Cook the pumpkin cubes until just tender.

  2. Preheat the oven to 180 °C.

  3. Meanwhile, mix all the dry ingredients in a large mixing bowl (oats/flour, desiccated coconut, cinnamon, salt, nuts, and cranberries).

  4. Drain the pumpkin and return it to the same pan. Add the coconut oil and blend smooth with a hand blender. Then add the honey and stir well until combined into a smooth mixture.

  5. Pour the pumpkin mixture into the dry ingredients and stir with a large spoon or spatula until thoroughly combined.

  6. Line a baking tray with baking paper and tip the mixture onto it. Gently press it down with your hands into one large cookie about 1 cm thick.

  7. Bake for approx. 15–20 minutes (oven times may vary). The cookie is done when it turns golden brown.

  8. Allow to cool, then cut into pieces (a pizza cutter works well).

  9. Store the cookies in the fridge.

Feel free to experiment endlessly by adding other dried fruits, chocolate chunks, nuts, or seeds.