My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
If you love pumpkin spice everything, you will love these gluten-free, oil-free, refined sugar-free cookies! They are tender, soft, and naturally sweet!
Let the season of pumpkin begin! As soon as September starts to roll in, my taste buds change from grilling and fruits to everything pumpkin-spiced!
Even though the fall temperatures don’t come on until November here in Texas, it’s pumpkin spice season in my house anyway!
To keep our treats healthy, I decided to go with minimalyl processed sugar. We’ll be using dates as our primary sugar source in this recipe.
I love the sweet and juicy Medjool dates. But if you can’t find them, any dates would work.
First, we’ll need to make a date paste by blending dates and water. You can use a blender or a food processor for this.
Secondly, I wanted to create a gluten-free and oil-free cookie that you can enjoy. Gluten-free, vegan baking can be challenging! After a few tries, I think I got this recipe right 😊
We’ll be using almond flour in this recipe. Almond flour yields tender sweets. Almonds are high in fat (good fat!) which helps keep baked goods moist and tender.
Pumpkin puree will serve as a binder instead of eggs to make sure our cookies do not crumble after baking. Pumpkin puree also adds the pumpkin flavor we need since we are baking a pumpkin treat!
And finally, we will be adding semi-sweet chocolate chips. I like the kind by Enjoy Life since they’re vegan and so delicious!
If you love pumpkin spice everything, you will love these gluten-free, oil-free, refined sugar-free cookies! They are tender, soft, and naturally sweet!
- 12 Medjool dates, pitted
- 1/3 cup water
- 1/4 cup pumpkin puree
- 1 1/2 cup almond flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- Pinch of sea salt
- 1/4 cup chocolate chips
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Preheat oven to 350 F/175 C.
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Make a date paste by combining dates and water in blender or food processor and pulsing until the mixture becomes smooth. Transfer to a mixing bowl.
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Add the rest of the ingredients to the date paste and mix with a spatula.
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Gently stir in chocolate chips.
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Scoop 2 tbsp of mixture into your hand and roll into a ball. Place on a baking sheet and press down.
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Bake for 20-25 minutes. Transfer cookies onto a cookie sheet and cool. Cookies will harden as they cool.
Note: The cookies will be moist and soft but not crumbly.
Nutrition Information (per serving): Calories: 209 Fat: 5.8 g Saturated fat: 2 g Carbohydrates: 38.6 g Dietary Fiber: 4.2 g Sugar: 29.3 g Sodium:137 mg Protein: 2.9 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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