Sweet and satisfying, these cookies will be the perfect partners for your next hiking or long bike ride. Rich in carbohydrate, they will provide the fuel you need for your next outdoor adventure. Their protein and fiber content will make you fill full until your next stop.
Vincent and I tested these cookies on a climb of Mt. St. Helens, WA. The cookies were even better on the mountain than in my kitchen!
Note that I am not a big fan of cinnamon so if you prefer a powerful cinnamon flavor, double the quantity!
- 2 large eggs
- ⅓ cup (80 ml) canola oil
- 1 ¾ cup (425 ml) pumpkin purée (in can or fresh)
- 1 cup (250 ml) brown sugar
- 3 cups (750 ml) old-fashioned oatmeal
- 1 cup (250 ml) all-purpose flour
- ½ cup (125 ml) skim milk powder
- ½ cup (125 ml) pecans, in small pieces
- 1 tsp. (5 ml) cinnamon
- 1 tsp. (5 ml) ginger powder
- ½ tsp. (2.5 ml) nutmeg
- 1 tsp. (5 ml) baking powder
- 1 pinch of salt
- In a large bowl, mix the eggs, pumpkin purée, canola oil and brown sugar. Mix well.
- Add all the other ingredients and mix again.
- Put parchment paper on 3 cookie sheets and apply some oil on it.
- Drop cookie dough 3 tbsp. at a time onto the prepared cookie sheet.
- Bake for 16 minutes at 375F (190C).
These cookies can be frozen individually. They will be ready to go on your way to your next adventure!