Let’s face it: even if you just snuggled up at home waiting for trick-or-treaters, you know you were dipping that hand into the candy bowl a little more often than you’d have liked. And, of course, if you went out dressed up as a “sexy nurse” or “sexy Hot Cheeto”, you probably indulged in the booze a bit, amIright?!
It’s officially holiday season and that means the indulgences will be coming at you hard, left and right, until the mandatory gym-joining on January 1st. So I developed a seasonal cookie that gives in to the indulgence.. but is totally healthy!
I love these cookies because they’re cake-like in texture, so rich in flavor, and the glaze offsets the cookie beautifully, making them feel like a true indulgence. But surprise! They’re made from pumpkin, ground almonds and oatmeal, a banana, dates, and maple syrup.. not bad, right? They might not be as damn cute as my classic Christmas cookies, but they’re damn delish!
Wait.. did I say that out loud?
- 1½ teaspoon chia seeds
- 1 tablespoon warm water
- 1¼ cup gluten-free flour blend (I used about ½ cup almond meal and ¼ cup each of ground oats, brown rice flour, and chickpea flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin spice blend
- ¼ teaspoon salt
- 4 Medjool dates, pitted
- ½ cup pumpkin purée (NOT pumpkin pie filling)
- 1 ripe banana, mashed
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- ¼ cup Medjool dates, pitted
- ¼ cup full-fat coconut milk
- 2 tablespoons coconut oil, liquid form
- 1 tablespoon pure maple syrup
- warm water to thin, if desired
- Preheat oven to 350ºF. Stir chia seeds and warm water together and set aside to gel up, about 5 minutes.
- Place all cookie ingredients into a blender and pulse until well combined, making sure the dates are broken up and smooth. Spoon rounded spoonfuls onto a greased cookie sheet and bake about 15-16 minutes, or until the edges are dry and firm. Remove from oven and let cool on a wire rack while you make the glaze.
- Make the glaze: combine Medjool dates, coconut milk, coconut oil, and maple syrup in a blender or food processor and process 'til smooth, adding warm water if desired. When the cookies are totally cool, drizzle glaze over tops of cookies and serve immediately.
- Always glaze the cookies right before serving, as glazing them in advance will make them a bit soggy.