with dried cranberries
Any Christmas cookie can be made dairy free, gluten free or completely vegan, but if they still contain refined sugars and flours, they’re not necessarily healthier. If you’re looking for a cookie that is truly made with 100% whole food ingredients, you will love this recipe. It contains only whole food fats (nuts) and a whole food sweetener (fruit). You will find no oils or isolated sugars here. They have a clean, fresh flavor with a texture that is similar to an energy bar. We like to think of them as a ‘reconstructed’ bowl of pumpkin-spiced oatmeal since they contain only quick oats, pumpkin, walnuts, dates, and cranberries. They make a great breakfast cookie served with a tall glass of homemade almond milk or a warm cup of freshly brewed coffee. Note: Make a few extra batches to give as homemade gifts during the Christmas season.
INGREDIENTS
Makes about 24 cookies (2” round)
2 cups fresh pumpkin purée (or 16 oz can)
1.5 cup dried dates
1 tbs cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp sea salt
2 cups quick oats
½ cup walnuts, crushed
¼ cup dried cranberries, chopped
Preheat oven to 350 degrees F and then line a cookie sheet with parchment paper.
Place pumpkin, dates, cinnamon, ginger, nutmeg and salt into a high-speed blender and blend until silky smooth. It will resemble the same consistency as pumpkin butter.
Note: You will need the tamper tool (with lid on and plastic cap off) to press the ingredients down into the blades for best results (otherwise you will have to keep removing the lid and scraping sides down so that all ingredients get combined into a smooth texture). You can also use a food processor to make the pumpkin butter mixture but be sure to periodically stop the processor and scrape down the sides of the container until all ingredients are fully combined.
Once the desired consistency is achieved, pour the mixture into a large mixing bowl and add the last three ingredients. Mix well to combine.
Using a mini ice cream scooper (equivalent to about 2 tablespoons), place your cookies evenly onto the parchment paper-lined cookie sheet and press down to flatten by using another small sheet of parchment paper. Place cookie sheet into the preheated oven for about 35 minutes. Remove and let cookies cool on a cookie rack for about 10 minutes. They will firm up as they sit. Store for up to 4 days in a brown paper bag at room temperature for best results.
NUTRITIONAL INFORMATION
Per serving: 2 cookies
Calories: 158
Carbs: 30 g
Protein: 3 g
Fat: 3.5 g
Omega 3: 0.4 g
Fiber: 5 g
Calcium: 36 mg
Iron: 1.5 mg
Magnesium: 43 mg
Potassium: 286 mg
Selenium: 5 mcg
Zinc: 0.75 mg
B1: 0.09 mg
B2: 0.75 mg
B3: 0.61 mg
B5: 0.45 mg
B6: 0.09
Choline: 12 mg
Folate: 11 mcg
Vitamin C: 3 mg
Vitamin E: 0.54 mg
Vitamin K: 7.5 mcg
BCAA’s
Isoleucine: 0.11 g
Leucine: 0.21 g
Valine: 0.15 g
Source: cronometer.com
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