I’ve always wondered how the flavors of pumpkin spice and chocolate go so well together–but they do. The sweetness of the chocolate gives way to the warm and spicy pumpkin. I love that these cookies are easy to make and are so loved by my family. They are low in sugar, high in fiber-due to the pumpkin puree, and are gluten and dairy free. They are also refined-oil free as well. Try these cookies out for yourself!!
Silicone Mat or Parchment Paper
Preheat the oven to 350 degrees.
In a small glass bowl, add the dates and boiling water. Let soak for a minute or two to soften the dates. Drain the dates.
In a food processor fitted with the ‘S’ blade, add the softened dates, pumpkin puree, almond butter, and vanilla. Blend until the dates are pureed.
Add the cinnamon, allspice, cloves, baking powder, salt, and oat flour. Puree until a sticky, soft dough forms.
Add the chocolate chips and pulse until just combined.
Using a spoon or ice cream scoop, drop small balls of dough onto a baking sheet fitted with a silicone mat or parchment paper.
Bake the cookies for 8-10 minutes. They will be soft.
Enjoy!
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make these cookies nut-free, you can use sunflower butter or vegan butter instead of almond butter. If using sunflower butter, the cookies will have a greenish hue on the inside when baked.
You can use almond flour instead of oat flour to make these cookies grain free.
Thank you and Enjoy!!