We all get those cravings for a little something sweet with our coffee, cocoa, or just to snack on while working. But instead of grabbing store-bought cookies, you can easily whip up a batch at home using a classic autumn favorite: pumpkin.
Combined with oat and almond flour, olive oil, cinnamon and a few dates for natural sweetness, pumpkin turns into a delicious vegan snack with no added sugar. At the same time, the oats, almonds and pumpkin provide dietary fiber, while the almonds and olive oil contribute beneficial unsaturated fats. Pumpkin also adds beta-carotene, a carotenoid that the body can convert into vitamin A.
A simple homemade treat, then, that blends great flavor with nourishing ingredients—and is incredibly easy to make.
Ingredients (makes 12–14 cookies)
180 g cooked pumpkin, pureed and well drained
120 g oat flour (ground ypur own)
60 g almond flour
3 soft, pitted dates (about 30–35 g)
2 tbsp extra-virgin olive oil
1 tsp cinnamon
½ tsp baking powder
½ tsp vanilla extract
Zest of ½ an orange
A pinch of salt
Method
First, soak the dates in water for 15–20 minutes to soften them, then drain well. Cook the pumpkin until tender, puree it and allow it to cool. If it is particularly watery, drain it well so that the dough does not become too soft.
Place the pumpkin, dates and olive oil in a blender and blend until smooth and creamy.
Transfer the mixture to a bowl and add the vanilla, cinnamon, orange zest and salt. Add the oat flour, almond flour and baking powder, and stir until you have a soft dough. Let it rest for about 10 minutes, allowing the oats to absorb some of the moisture. If the dough is still too sticky, add a little more oat flour.
Shape the dough into 12–14 small cookies and arrange them on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F), using conventional heat, for approximately 20–25 minutes, until the cookies are set and lightly golden.
Allow them to cool completely before moving them, as they will still be quite soft while warm.
Tip
For a more pronounced autumnal flavor, add a little ground ginger or cardamom. You can also sprinkle some pumpkin seeds on top before baking for extra flavor and a pleasant crunch.
Keep in mind that these cookies have a softer texture than traditional crisp cookies because of the moisture from the pumpkin.
