Go Back
+ servings

Healthy Pumpkin Cookies with Glaze (Vegan, GF, Refined Sugar Free)

A rich and moist cake-like pumpkin cookie drizzled with a raw glaze. A healthy indulgence.. no longer an oxymoron!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield:10 people

Ingredients

  • 1 ½ teaspoon chia seeds
  • 1 tablespoon warm water
  • 1 ¼ 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)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ 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
  • 1 tbsp warm water to thin , if desired

Instructions

  • 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.

Notes

Glaze the cookies right before serving, to make them a bit soggy.

Nutrition

Serving Size: 10g | Calories: 143kcal | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 116mg | Potassium: 148mg | Total Carbs: 25g | Fiber: 3g | Sugar: 11g | Net Carbs: 22g | Vitamin A: 1919IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
Recipe By:Cheryl Malik