It’s that time of year again! Time for pumpkin all-the-things. And I’m here to help you get your fall pumpkin game on with this Healthy Pumpkin Date Cookies Recipe.
I make no secret about my sweet tooth. I can pass up salty treats NBD, but I like a little something sweet once a day. When it’s fall, make that a little pumpkin something sweet. I love having one of these date cookies with a cup of tea as an afternoon snack and a late-day pick-me-up.
These pumpkin date cookies have the perfect amount of pumpkin flavor, and they’re just sweet enough. The sweetness comes from pure maple syrup, and a few medjool dates. Both of these are natural forms of sugar and both have health benefits.
Maple syrup is high in antioxidants and important minerals. Dates also contain antioxidants and are high in fiber and important minerals.
When possible, try to choose foods that you love, and that will work FOR your body with nutritional benefits. Just like this pumpkin date cookies recipe.
Speaking of foods that work for your body, basically every other ingredient in this date cookies recipe is a food that does just that. These cookies are loaded with fiber and plant based nutrition.
I’ll make the prediction that this pumpkin date cookies recipe has a 100% percent chance of becoming your new favorite fall treat!
Please let me know in the comments below if you make my Healthy Pumpkin Date Cookies, or tag me in your photo on Instagram or Facebook!
Healthy Pumpkin Date Cookies {Dairy Free, Vegan}
Ingredients
- 3/4 cup whole wheat flour
- 1 1/2 cups old fashioned rolled oats
- 1/4 cup ground flaxseed
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 cup canned pureed pumpkin
- 1/2 cup maple syrup
- 1/3 cup walnuts, roughly chopped
- 1/3 cup medjool dates (about 4 dates), pits removed and roughly chopped into large pieces
- 1/3 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with a sheet of parchment paper.
- In a large mixing bowl, mix together with a large spoon the flour, oats, ground flaxseed, pumpkin pie spice, sea salt and baking soda. Set aside.
- In a small bowl, whisk together the pureed pumpkin and maple syrup.
- Add the pumpkin and maple syrup mixture to the larger bowl with the oats mixture. Mix everything well. Add the chopped walnuts, chopped medjool dates and shredded coconut to the mixture, and mix everything well.
- Using a tablespoon, place cookie dough on the parchment covered baking sheet, placing about a tablespoon and a half of the dough for each cookie and placing cookies an inch or so apart.
- Bake for about 18 minutes and remove from the oven. Allow the cookies to cool before storing them in a covered container for up to 5 days.
Any idea about the calories in the recipe? Thanks!!