Pumpkins are coming back into season- they are so versatile and delicious.
I made these healthy pumpkin and date breakfast cookies for my little one this morning.
Vegan, gluten free, nut free and refined sugar free, but still yummy.
Recipe (makes 12 small cookies):
130 grams pureed pumpkin
65 grams pitted dates (I used dried)
1 cup oats (gluten free oats if necessary)
2 tablespoons coconut oil
1 teaspoon cinnamon
1/2 teaspoon baking powder
Preheat oven to 180 degrees Celsius
Place all ingredients except oats in food processor an combine to form a purée (it doesn’t matter too much if some dates are still chunky though)
Stir in oats
Roll into heaped tablespoon sized balls and place on baking tray
Push each ball down to a flat cookie shape
Bake for 7 mins, flip each cookie over and bake for another 5.