These cookies are the heartiest, most complete, yet delicious cookies you will ever eat, no matter the name. It’s a cookie you can feel good about feeding your family (or snacking on yourself). I love cookies with lots of nuts and seeds, as they feel so satisfying. These cookies also freeze very well, so you might want to consider doubling your batch.
Ingredients
1/2 cup (125 mL) pumpkin puree
1 mashed banana
2 Tbsp (30 mL) almond butter
1/4 cup (60 mL) unsweetened shredded coconut
4 dates, pitted and chopped
1/4 cup (60 mL) flaxseeds
1 Tbsp (15 mL) chia seeds
1/2 cup (125 mL) natural almonds, well chopped
1/3 cup (80 mL) rolled oats
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/3 cup (80 mL) mini chocolate chips (optional)
Directions
Preheat oven to 350 F (175 C).
Line large baking tray with parchment paper and set aside.
In large bowl, stir together all ingredients with a wooden spoon until well combined. Roll 2 Tbsp (30 mL) of dough into a ball and on a prepared baking tray before gently flattening with the palm of your hand. Repeat with remaining dough.
Bake in preheated oven until golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely.
Once cooled, cookies may be refrigerated in an airtight container for up to 1 week.
