No, I haven’t abandoned my blog, just been very busy. I have family visiting so have been filling up my days with hanging out and enjoying their company, but finally had a day to myself where I could put this post up.
Whilst in the store the other day I came across some new gluten free cookies. I was excited for two reasons. 1: they were gluten free and 2: they also have a helping of vegetables in them. I love the idea of adding fruit or vegetables to sweets so I had to grab a bag and read more. I picked up the chocolate chip and pumpkin cookies which sounded delicious and turned the package around to read up on the ingredients, which I do with all premade foods.
The list of ingredients were a bit of a let down and kind of deceiving. Not only was sugar the first ingredient listed but the “pumpkin” is just pumpkin powder and in my opinion that really does not add enough nutrients and vitamins to call these healthy cookies particularly when you add in the sugar and salt content.
I put the package back on the shelf and decided to instead make my own cookies so I turned down the baking aisle and picked up a can of organic pumpkin puree with nothing added. I would have preferred using fresh pumpkin but it is not the season for them yet, and my own pumpkins are nowhere near ready to be plucked from their patch. I plan on revisiting this recipe once pumpkins are fresh and in season.
I chose to make these cookies gluten free and vegan. However, they do contain almond flour so make sure that your kids school or workplace does not have a ban on almonds due to allergies otherwise they should be safe for school lunches. Another flour that would work great in these cookies would be oat flour in case you do run into a problem with the almond flour. You could also swap out the pumpkin for pureed sweet potato, kabocha squash or butternut squash.
These cookies are soft and moist and will certainly be the perfect addition to your kids lunch boxes or to your own.
- 2⅓ Cups almond flour
- ½ Tsp baking powder
- ½ tsp Pumpkin pie spice or just cinnamon
- 1 Tbsp ground flax
- 3 Tbsp water
- 5 Dates, soften
- ½ Cup pumpkin puree
- 2 Tbsp coconut oil
- ½ Tsp vanilla
- ¼ Cup chocolate chips
- Add flour, baking powder and spices to a large mixing bowl and mix to combine.
- Add all other ingredients except for chocolate chips to a food processor. If your dates are tough and hard, soak in water for a few minutes to soften them. Blend all ingredients until smooth.
- Add wet ingredients to dry dry ingredients and mix to combine.
- Once combined, add in chocolate chips and fold into batter.
- Scoop out tbsp sized balls and drop onto a parchment lined baking sheet or use a cake pop mold like I did to make small half circle cookies.
- Bake in oven for 12-15 minutes, let cool on baking sheet for 5 minutes before transferring to a cooling rack. Continue with rest of batter.
- Once completely cooled, keep in airtight container up to a week. Will also freeze for several months.