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Prep Time
30
minutes
Cook Time
15
minutes
Total Time
45
minutes
Servings
12
Author
Sara
Ingredients
2
cups
sprouted millet flour
feel free to try out your favorite flour
1/4
tsp
baking soda
1/4
tsp
salt
1
tsp
pumpkin pie spice
1
Tbsp
vanilla extract
1/4
cup
coconut oil
melted
1/4
cup
maple syrup
2
Tbsp
coconut
or almond milk
1
chia egg
1 tbsp
ground chia
and 3 tbsp water- let sit for 1 minute *I ground whole chia in a coffee grinder or 1 regular egg
1/3
cup
canned pumpkin
not pumpkin pie filling
8
large dates
pitted (soak overnight in water if they are not really soft)
1/2
tsp
pumpkin pie spice
Instructions
Preheat oven to 375 degrees.
In a mixing bowl add the flour, baking soda, salt, and pumpkin pie spice.
Mix to combined.
Add the vanilla, coconut oil, maple syrup, milk, and egg.
Mix to combined.
The dough with be thick and soft almost like play doh.
Scoop 1 tbsp of the dough and roll it into a ball with your hands.
Put on a
lined
cookie sheet.
With your thumb lightly press down into the cookie to form a bowl for the topping.
In a
blender
add the pumpkin puree, dates, and pumpkin pie spice.
Blend until smooth and thick (add a couple tbsps of water if needed to get the blender going).
Spoon 1-2 tsp of the pumpkin date mixture into the thumb bowl.
Bake in the oven for 15-18 minutes until firm.
Let cool.
Store in a airtight container for 5-7 days.
Makes about 3 dozen cookies.
Recipe Notes
*choose organic ingredients when possible