Don’t put aside this blog post just yet. I get that the title might be a little confusing. Cookies without sugar, butter, vegan and gluten-free too? Maybe you’re wondering whether healthy cookies can even taste good but I promise they do!

Baking without using refined sugar is actually really easy and there are a lot of alternatives! Date sugar (which is basically blend-up dates is the least refined and contains lots of fiber) is definitely a great choice. I usually just use dates to sweeten which shouldn’t be a problem if you have a blender. However you can also use coconut sugar, maple syrup, blackstrap molasses (be warned it has a pretty dominant flavor!) and of course bananas, other dried fruit or agave syrup.

Okay that should be enough of a digression. Let’s jump directly into the recipe then!

[recipe]

[recipe title=”Pumpkin spiced choc chip cookies” servings=”20 cookies” time=”20min – 1 hour” difficulty=”easy” description=”This combination might be my favorite so far. I love how the spices, chocolate chips and pumpkin complement each other.”]

[recipe-notes]
I used a pumpkin syrup that may not be available to everyone. Just add 1 more tbsp of maple syrup! To make pumpkin purée at home just bake a pumpkin cut-side down on 180° for 40 minutes and blend without the skin.

[/recipe-notes]

[recipe-ingredients]

  • 260g gf oats (gluten-free is optional)
  • 1 tbsp ground flax seeds
  • 1 tsp cinnamon
  • 1tbsp baking powder
  • 1/2 tsp grated ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 260g pumpkin purée
  • 60g walnut butter (or any nut butter)
  • 40g apple sauce
  • 60ml maple syrup
  • 1 tbsp pumpkin spice syrup
  • 160g dark chocolate chips

[/recipe-ingredients]

[recipe-directions]

1. If you don’t have pumpkin purée at home yet start by making your own. Place the pumpkin cut-side down on a baking sheet and put it in the oven for 40-45 minutes at 180°C.

Otherwise start by preheating the oven to 180°C.

2. Blend the oats until you have oat flour. Combine all the dry ingredients: oat flour, flax seeds, baking powder, spices and grated ginger.

3. In a separate bowl combine the wet ingredients: pumpkin purée, nut butter, apple sauce, maple syrup, (pumpkin spice syrup). Mix them thoroughly.

4. Now you can stir the pumpkin mixture under the dry ingredients. Add the chocolate chips and mix carefully.

5. Form about 15-20 cookies, place them on a baking sheet. Bake them for 8-10 minutes.

6. After you take them out of the oven let them cool down a little. Enjoy!

[/recipe-directions]

[/recipe]

I used walnut butter because I still had some homemade one at home. However this recipe will work with any nut butter.

Let me know if you try them! They are DELICIOUS!

Lots of love,

Niki (@nutriousniki)

About Author

Niki is a 22-year-old dentistry student from Germany. She loves to inform herself on nutrition and shares healthy vegan recipes with her followers on Instagram.

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