Via The New School Kitchen 

“For a quick meal on-the-go that is packed with nutrient density, these “cookies” may become one of your fave prep-ahead components that work well in a Real Food pinch!

Little hands to big will enjoy this portable treat.

Gluten-free, dairy-free, vegetarian and delicious! “

Photo Courtesy of The New School Kitchen

Click here for FULL Printable Recipe 

Ingredients

  • 1¼ cups Oats (quick or rolled)
  • 1½ tsps Ground Flax Seed
  • 1 tbsp Pumpkin Pie Spice
  • ¼ tsp Sea Salt
  • 1½ tsps Baking Powder
  • ½ cup Pumpkin Seeds
  • ½ cup Sunflower Seeds
  • 1 cup Pitted Dates (chopped)
  • 1 Egg
  • ¾ cup Pureed Pumpkin
  • ¼ cup Raw Honey
  • 1 tbsp Coconut Oil (melted)
  • 1 Carrot (grated)
Instructions
  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Combine oats, flax seed, pumpkin pie spice, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
  3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
  4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
  5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mold.)
  6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!

Join The Sound Shore Moms Community

Stay up-to-date with what is happening in-and-around the Harrison, Larchmont, Mamaroneck, New Rochelle, and Port Chester communities with local events, community highlights, and exclusive deals.