Pumpkin Chocolate Chip Date and Oat Cookie
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
INGREDIENTS
Dry Ingredients:
- 2 ¾ cups rolled oats (1 ¾ cup oat flour—will make this in class with blender or food processor; 1 cup rolled oats)
- 1 tsp cinnamon
- ½ tsp salt
- 1 tsp baking powder
- 1 cup chopped nuts or seeds (I often do ½ cup walnuts and ½ cup sun-flower seeds)
- 1/2 cup dark chocolate chips
Wet Ingredients:
- 1 tsp chia seeds
- 9 Medjool dates
- 1 banana
- ½ cup almond milk
- ½ cup canned pumpkin puree
- ¼ cup almond butter
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
DIRECTIONS
- Preheat oven to 375
- Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- Make oat flour: place 1 ¾ cup oats in blender or food processor and blend until powder. Alternatively, you can use 1 ¾ cups whole wheat or spelt flour.
- Add all dry ingredients into a mixing bowl and stir well
- Add all wet ingredients in a blender until very smooth
- Pour wet ingredients into dry and mix into a dough
- Scoop balls onto baking sheet in about 2-inch balls and flatten.
- Bake for 10-12 minutes (will be a bit soft).