Ingredients
Equipment
Method
Prep
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- If you don’t have oat flour, pulse 1 1/2 cups rolled oats in a blender or food processor until fine; measure and set aside.
Make the batter
- In a medium mixing bowl, whisk the egg until blended. Add the peanut butter, pumpkin puree and unsweetened applesauce; stir until smooth and combined.
- Add the oat flour, baking powder, ground flaxseed and unsweetened shredded coconut to the wet mixture. Stir with a spoon until a stiff, scoopable dough forms. Scrape the bowl to incorporate all ingredients.
Shape & Bake
- Use a small cookie scoop or teaspoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1 inch apart — they will not spread much.
- Gently press the top of each drop with the back of a spoon to flatten slightly for even baking.
- Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden and centers are set.
Cool & Finish
- Remove the tray from the oven and allow the drops to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- If desired, lightly dip or drizzle cooled drops with the plain unsweetened yogurt and return to the rack so the yogurt sets. Serve at room temperature.
Notes
Storage & Reheating
Variations
FAQs
Conclusion
Important Reminders
