Do you live in a world where you eat the same things over and over again? I once had the same thing for breakfast for 4 years! I’m forever looking for new ideas to mix things up and recently came across a recipe for pumpkin cookies that immediately made me think “I could make those healthier!”
They are loaded with fibre, healthy fats, and protein but I’ll warn you, they do taste healthy. This is not a cookie you’ll be tempted to gorge yourself on by any means.
Preheat oven to 350 degrees
1 1/2 cups quinoa or almond flour
1 cup gluten free oats
1 tsp. baking soda
1 tsp. pumpkin pie spice
1 tsp. clove
1 tsp. cinnamon or 1 drop doTERRA Cinnamon oil
1 tsp. mace
1 tsp. ginger or 1 drop doTERRA Ginger oil
pinch of sea salt
Mix dry ingredients together and set aside.
In a separate bowl, mix
2 cups pumpkin puree
1 cup coconut oil or butter, softened
1/2 cup date sugar
2 large eggs
1/2 cup sunflower or pumpkin seeds
1/2 cup cranberries
1/2 cup figs, chopped into small pieces
Add to dry ingredients and mix thoroughly. Using a tablespoon, spoon onto cookie sheet (I line mine with parchment paper) and flatten. They will not spread. Bake for about 15 minutes. Cool and keep in the fridge or freezer to serve with yogurt and and berries, nuts and berries, or even an avocado with salsa. Enjoy!