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santa's pumpkin oatmeal superfood cookies

free of dairy, gluten, soy, refined-sugar
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Servings: 20 cookies
Course: breakfast + brunch, Dessert
Cuisine: baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian
Ingredients Method

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

Method
 

  1. Preheat oven to 350 F.
  2. Mix chia seeds + water in a small bowl and let sit 10 minutes until a gel-like consistency.
  3. Pour chia seed gel into medium bowl + mix in pumpkin purée, oats, coconut, tahini, vanilla + spices until well combined.
  4. Fold in dates, walnuts + chocolate chunks.
  5. 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].
  6. Bake for 17-20 minutes, until bottoms are lightly browned.
  7. Let cool + enjoy!