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
- 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)
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.