santa’s pumpkin oatmeal superfood cookies

Full of health, flavor and love. Santa will thank you.

Inspired by Eating Bird Food’s recipe for Health Warrior.

santa’s pumpkin oatmeal superfood cookies

free of dairy, gluten, soy, refined-sugar

makes approximately 20 small cookies

ingredients

1 1/2 tbsp chia seeds

1/4 cup maple water [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][or regular h2o, unsweetened nut/seed milk of choice]

3/4 cup pumpkin purée

1 tsp vanilla extract

3/4 cup gluten-free whole grain rolled oats

1/4 cup unsweetened shredded coconut

1/4 cup dates, chopped

2 tbsp raw walnuts, chopped

2 tbsp 100% raw cacao bar, chopped [sub carob chips, chocolate chop, or dark chocolate bar of choice]

1 tbsp tahini [or creamy nut/seed butter of choice]

1/4 tsp cinnamon, ground

1/8 tsp nutmeg, ground

1/8 tsp ginger, ground

1 pinch cloves, ground

1 pinch turmeric, ground

1 pinch sea salt

instructions

Preheat oven to 350 F.

Mix chia seeds + water in a small bowl and let sit 10 minutes until a gel-like consistency.

Pour chia seed gel into medium bowl + mix in pumpkin purée, oats, coconut, tahini, vanilla + spices until well combined.

Fold in dates, walnuts + chocolate chunks.

Scoop out 1-2 tbsp of dough with a spoon + press gently onto greased baking sheet, parchment paper or baking stone to make a small, flat circle [about 15-20 cookies].

Bake for 17-20 minutes, until bottoms are lightly browned.

Let cool + enjoy![/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

santa's pumpkin oatmeal superfood cookies

free of dairy, gluten, soy, refined-sugar

Print Recipe Pin Recipe

Course breakfast + brunch, Dessert

Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian

Servings 20 cookies

Ingredients

  

• 1 1/2 tbsp chia seeds
• 1/4 cup maple water 1/4 cup maple water [or regular h2o, unsweetened nut/seed milk of choice]
• 3/4 cup organic pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup gluten-free whole grain rolled oats
• 1/4 cup unsweetened shredded coconut
• 1/4 cup dates chopped
• 2 tbsp raw walnuts chopped
• 2 tbsp 100% raw cacao bar chopped [sub carob chips, chocolate chop, or dark chocolate bar of choice]
• 1 tbsp tahini [or creamy nut/seed butter of choice]
• 1/4 tsp cinnamon ground
• 1/8 tsp nutmeg ground
• 1/8 tsp ginger ground
• 1 pinch cloves ground
• 1 pinch turmeric ground
• 1 pinch sea salt

Instructions

 

• Preheat oven to 350 F.
• Mix chia seeds + water in a small bowl and let sit 10 minutes until a gel-like consistency.
• Pour chia seed gel into medium bowl + mix in pumpkin purée, oats, coconut, tahini, vanilla + spices until well combined.
• Fold in dates, walnuts + chocolate chunks.
• Scoop out 1-2 tbsp of dough with a spoon + press gently onto greased baking sheet, parchment paper or baking stone to make a small, flat circle [about 15-20 cookies].
• Bake for 17-20 minutes, until bottoms are lightly browned.
• Let cool + enjoy!