Well, gooooood morning, sunshine! Have you recovered from your inevitable sugar-induced coma yet?
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?!
Ahh… those were the days. But I digress.
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!
On top of that, they come together quickly and so easily and can be made entirely in the blender. They’re moist but not too dense, sweet but not too sweet, and are excellent for breakfast.
Wait.. did I say that out loud?
Make these. For breakfast. For lunch. For dinner. For breakfast..
Healthy Pumpkin Cookies with Glaze (Vegan, GF, Refined Sugar Free)
- 1 1/2 teaspoon chia seeds
- 1 tablespoon warm water
- 1 1/4 cup gluten-free flour blend (I used about 1/2 cup almond meal and 1/4 cup each of ground oats, brown rice flour, and chickpea flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin spice blend
- 1/4 teaspoon salt
- 4 Medjool dates , pitted
- 1/2 cup pumpkin purée (NOT pumpkin pie filling)
- 1 ripe banana , mashed
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup Medjool dates , pitted
- 1/4 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.