- Preheat oven to 180°C (350°F).
- Using an electric beater, beat butter and sugar in a bowl until creamy. Add egg and beat until batter is smooth. Add orange zest, vanilla and pumpkin.
- Mix and reserve. In a separate bowl, combine fl our, rolled oats, baking powder, cinnamon, baking soda, salt, chocolate chips and pumpkin seeds.
- Fold dry ingredients into wet ingredients with a spatula until well incorporated and batter is smooth. Place 15 mL (1 tbsp.) spoonfuls of batter onto greased baking sheet, spacing 5 cm (2 inches) apart.
- Bake 10 to 14 minutes, or until cookies are slightly golden. Allow to cool completely before removing from sheet with a spatula. Enjoy!
Variation: Replace grated pumpkin by tinned pumpkin.
Zero-Waste Tips: Swap out ingredients with what you already have at home!
- The egg can be replaced with flax or chia seeds soaked in water (1 tablespoon of seeds for 3 tablespoons of
water), or with ¼ cup of applesauce.
- Dark chocolate can be swapped for dried fruits.
- Pumpkin seeds can be replaced with other nuts or seeds.
+ You can double or triple the recipe and freeze the raw dough shaped into a log—just slice and bake when
you're ready!
