The pumpkin saga continues. It’s just that time of year when there’s literally pumpkin everything (I even tried pumpkin burgers last night, compliments of Civilized Caveman — they were awesome!). Being the pumpkin lover that I am, I’m okay with that. Sometimes I don’t know why I decide to do stuff at the last second. Like yesterday evening, about 30 minutes before I had to be at the gym to help coach class, I decided to whip together these cookies. I didn’t think they’d bake as long as they did, and literally walked out the door one or two minutes after taking them out of the oven. Yes, I ate one on my way out the door too because I can’t resist a warm cookie, fresh from the oven. My kind self even grabbed one for Jesse since he was at the gym (we coached together last night). He was pleasantly surprised when I handed him a warm cookie upon my arrival. What’s even better is that he enjoyed it, despite the fact that it didn’t contain chocolate (have I told you that he’s a dark chocoholic? Well, he is. Hardcore). *Inspiration for this recipe came from What Runs Lori.
- 1 ripe banana, mashed
- 1/3 cup pure pumpkin puree
- 4 medjool dates, pitted and chopped
- 1/3 cup coconut flour
- 1/3 cup unsweetened shredded coconut
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 2 tsp pure vanilla extract
- 2 Tbsp unsweetened almond butter
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp cloves
- 1/4 tsp nutmeg
- Pinch of sea salt
- 1 – 2 Tbsp water, coconut or almond milk (start w/ 1 Tbsp & add more if batter needs it, omit if batter is moist enough)
- 1 tsp coconut oil, melted
- 1 tsp raw honey, optional
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non-slip baking mat.
- Mix all ingredients together in a medium-sized bowl.
- Drop by spoonfuls onto the prepared baking sheet. Bake for 15-20 minutes or until golden brown and cooked through. (Note: mine took 20 minutes).
- Remove pan from oven once done and let cookies sit on the baking sheet for a couple minutes. Then, carefully remove with a spatula and place on a cooling rack.
Yields: 12-16 cookies