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No Bake Paleo Pumpkin Cookies Recipe

These no-bake pumpkin cookies use dates as a natural sweetener and contain pumpkin, coconut oil, vanilla, cinnamon, ginger, and nutmeg. To make them, soften dates and combine in a food processor with the other ingredients before mixing in unsweetened coconut flakes and dropping tablespoons onto a baking sheet. Freezing sets the cookies which can then be stored in the refrigerator for up to one week.

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Gayathri
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6 views2 pages

No Bake Paleo Pumpkin Cookies Recipe

These no-bake pumpkin cookies use dates as a natural sweetener and contain pumpkin, coconut oil, vanilla, cinnamon, ginger, and nutmeg. To make them, soften dates and combine in a food processor with the other ingredients before mixing in unsweetened coconut flakes and dropping tablespoons onto a baking sheet. Freezing sets the cookies which can then be stored in the refrigerator for up to one week.

Uploaded by

Gayathri
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

No Bake Pumpkin cookies

These grain-free Paleo treats are nutritious, but that doesn’t stop them from tasting
amazing. They’re sweetened with dates instead of refined sugars, and the flavors of
vanilla, cinnamon, and coconut make the simple treats extra delicious.

Note: Make sure to use an unsweetened dessicated coconut flakes; using sweetened
would add way too much sugar, because the dates are already sweet.

9 Ingredients

1 cup pitted medjool dates


 3/4 cup pumpkin puree
 1/2 cup coconut oil, melted
1 inch vanilla bean, scraped out (or 1 teaspoon vanilla extract)
2 teaspoons ground cinnamon
 1/2 teaspoon ground ginger
 1/2 teaspoon ground nutmeg
2 cups unsweetened dessicated coconut
 dash of salt

Directions

1. Place the dates in a microwave-safe bowl and cover with water.

2. Microwave for 1-2 minutes, or until the dates soften a bit.

3. Place in a food processor and add the pumpkin, coconut oil, vanilla, cinnamon,
ginger, nutmeg, and salt.

4. Process until puréed.

5. Add the coconut flakes and process until combined.


6. Drop by heaping tablespoonfuls onto a cookie sheet.

7. Freeze until set (but not frozen).

8. Store in an airtight container in the refrigerator.

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