Guilt-Free Pumpkin Chocolate Oat Cookies
- 1 cup Rolled Oats
- 3/4 cups Pecans
- 1 teaspoon Cinnamon
- 1/2 teaspoons Grated Ginger
- 1/4 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Cloves
- 1/4 teaspoons All Spice
- 1/2 teaspoons Salt
- 1 cup Dry Pitted Dates
- 2 Tablespoons Agave Nectar
- 1 can (15 Oz. Size) Pumpkin Puree
- 1 teaspoon Pure Vanilla Extract
- 1/2 cups Semisweet Chocolate Chips
- 1. Preheat oven to 325u0b0F and lightly grease a baking sheet with canola oil or butter.
- 2. Grind oats and pecans in a food processor (similar to a coarse flour), place in the mixing bowl of your stand mixer, along with all the spices. Mix them all together and set aside.
- 3. Pulse dates into small pieces in the food processor. You may have to pulse in 20- to 30-second intervals a few times, then add the agave nectar to help smooth it out, since it will start to get "stuck" in the blades.
- 4. Add dates, pumpkin puree and vanilla extract to the "flour" mixture and mix until well combined (if you don't have a stand mixer, this will be a workout since the dates will be really thick; if necessary, add a little more agave or some milk). Fold in chocolate chips.
- 5. Scoop out approximately a tablespoon of dough, roll into a ball, flatten with your palms and place on baking sheet about 1 inch apart. You can either place a pecan or chocolate chip on top.
- 6. Bake for approximately 15 minutes. Cool on a wire rack and enjoy.
rolled oats, pecans, cinnamon, ginger, ground nutmeg, ground cloves, all spice, salt, dates, vanilla, chocolate chips
Taken from tastykitchen.com/recipes/desserts/guilt-free-pumpkin-chocolate-oat-cookies/ (may not work)