Healthy Pumpkin Cookies
Author:Super hearty and Healthy Pumpkin Cookies made with wholesome ingredients. They are fruit-sweetened, gluten-free, oil-free & vegan. Perfect for snacking and refueling!
Ingredients
For the cookies:
- 2½ cups (225 grams ) oats (rolled, old fashioned or quick) , (certified gluten-free if necessary)
- 12 medjool dates , pitted
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup (4 tablespoons) nut or seed butter
- ¼ cup (4 tablespoons ) pumpkin puree , or banana puree
- 2 teaspoons molasses
- ½ teaspoon fine sea salt
For the filling:
- ¼ cup (4 tablespoons) nut or seed butter
- ¼ cup (4 tablespoons) pumpkin puree , or banana puree
- 2 medjool dates , soaked in hot water for a few minutes
- 4 tablespoons cocoa , or cacao
- 1 tablespoon maple syrup , OPTIONAL. Only use if you want the filling to be a little sweeter.
INSTRUCTIONS
For the cookies
- Preheat oven to 350°F and line a large cookie sheet or baking tray.
- Pit the dates and put them in a bowl, then cover them with boiling water from a kettle. Leave for around 10 minutes then drain.
- Add the oats to a food processor and process until a coarse flour-like consistency.
- Add all of the other ingredients including the drained dates and process until a big dough ball forms. If it has trouble coming together you can add a few tiny drops of water until it does, but it isn't usually necessary.
- Remove the blade, and take chunks of dough and roll into balls around the size of a walnut.
- Place the rolled balls on a baking tray, pressing the top of each one down into a cookie shape with the bottom of a glass or the palm of your hand. Make them about ¼ inch thick.
- Bake in the preheated oven for 15-20 minutes. They should just be starting to go golden around the edges but will still feel a little soft if you poke them.
- Transfer to a cooling tray.
For the filling:
- Put the blade back in the food processor and add all of the filling ingredients. No need to wash it unless you want to! Process everything until smooth.
- When the cookies are cool, dollop an even amount of filling into the centre of half of them then make sandwiches by placing the remaining cookies on top and squishing down gently so the filling spreads evenly.
- Store in an airtight container for up to 7 days or freeze for up to 2 months.
NOTES
Store leftover Healthy Pumpkin Cookies in an airtight container for up to 1 week. You can also freeze them for up to 2 months. Defrost overnight at room temperature.
NUTRITION
Serving: 1large cookie sandwich | Calories: 270kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 575mg | Fiber: 7g | Sugar: 21g | Vitamin A: 2371IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg
