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santa's pumpkin oatmeal superfood cookies
free of dairy, gluten, soy, refined-sugar
Print Recipe
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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!