1. Food

Healthy Pumpkin Cookies

User Rating 5 Star Rating (1 Review)

By

Healthy Pumpkin Cookies

Healthy and delicious, with just a bit of dairy-free dark chocolate, these pumpkin cookes are a great way to celebrate fall!

© 2008 Ashley Skabar, licensed to About.com, Inc.

These little cookies are fall-time surprises-- so healthy, yet so delicious! I prefer using maple syrup over agave nectar or honey, but feel free to use whatever liquid sweetener suits your palate! (Sometimes, I don't even use a liquid syrup and just add a few more dates to the mix!)

Makes about 36 cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 3/4 cups pumpkin puree (about 1/2 of 1 15-oz can)
  • 8 ounces medjool dates, finely chopped
  • 3 T. olive oil
  • 2 T. maple syrup, agave nectar or honey
  • 2 cups rolled oats
  • 2/3 cups finely ground almonds
  • 1/3 cup finely shredded, unsweetened coconut
  • 1/2 t. cinnamon
  • 1/4 t. ginger
  • 1/2 t. sea salt
  • 1 t. baking powder
  • 1 cup dairy-free chocolate chips (or about 6 oz. dark, dairy-free chocolate chopped in to chunks)

Preparation:

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.

2. In a blender or food processor, combine the pumpkin puree, mejool dates, olive oil and maple syrup until creamy. Set aside.

3. In a medium-large mixing bowl, combine the rolled oats, ground almonds, coconut, cinnamon, ginger, sea salt and baking powder until well combined. Stir in the pumpkin mixture until combined. Fold in the dairy-fre chocolate chips.

4. Drop the dough in 2 t. to 1 T. mounds and bake on the top rack for about 13-15 minutes, or until the cookies are golden brown. Serve warm or at room temperature.

User Reviews

Reviews for this section have been closed.

 5 out of 5
SO YUMMY!, Member Cristy816

These are great! I didn't have any coconut, but will get some and try it with it too- but without was terrific- I added a some shredded carrot instead. I also used sunflower oil instead of olive- only because I didn't have a mild olive oil available and thought what I had might be too strong. I was craving a yummy snack and was so excited to make these! THANKS for sharing- I will make these again - they actually made great grab and go breakfast ""cookies"" for my kids and hubby!

7 out of 7 people found this helpful.

  1. About.com
  2. Food
  3. Dairy Free Cooking
  4. Desserts & Beverages
  5. Cookies
  6. Vegan Cookies
  7. Healthy Pumpkin Cookies Recipe - Pumpkin Cookies Recipe

©2014 About.com. All rights reserved.