Holidays often feature fun, nostalgic cut-out cookies in seasonal shapes. But between the cookies, icing, and sprinkles, these treats are loaded ingredients that don’t fuel our bodies. This version uses apple cut-outs as the “cookies”, a pumpkin-yogurt “icing”, and OHi Bar “sprinkles” for a much more nourishing, whole-food version. Kids will love cutting out the shapes and decorating the cookies! This recipe makes for a great “snacktivity” any time of the year when cut-out cookies are traditional, and the pumpkin makes them especially appropriate for Halloween and Thanksgiving.
(For two snack-sized portions; scale up or down as needed)
- 2 tbsp pumpkin puree
- 2 tbsp thick, full-fat, plain yogurt of choice
- ½ tsp maple syrup
- Generous pinch of cinnamon
- Very large honeycrisp apple
- 1 Almond Dark Chocolate OHi Bar
- To make the “icing”, mix the pumpkin puree, yogurt, maple syrup, and cinnamon.
- Cut the apple into large, thin slices, each about an eighth of an inch thick.
- Dice the OHi Bar into small crumbles.
- Using small cookie cutters, cut shapes out of the apple slices.
- Spread “icing” on top of each “cookie”, then decorate with the OHi Bar “sprinkles”.
- Keep it vegan by using a plant-based yogurt.
- Keep it free of added sugar by omitting the maple syrup and by choosing an unsweetened yogurt.
- Add additional protein by mixing a spoonful of nut butter in with the icing.
- Change up the cookie cutters! This idea will work great for any season.
- For a kid-friendly “snacktivity”: adults should cut the apple and the OHi Bar, kids can cut the cookies, spread the icing, and decorate the cookies.
This recipe was developed and photographed by Lee of @TheRogueBrusselSprout. She creates seasonal, monthly recipes using OHi Bars, all of which you can find on our blog. You can find Lee’s blog at www.TheRogueBrusselSprout.com.