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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

  1. Preheat oven to 375 degrees.
  2. In a mixing bowl add the flour, baking soda, salt, and pumpkin pie spice.
  3. Mix to combined.
  4. Add the vanilla, coconut oil, maple syrup, milk, and egg.
  5. Mix to combined.
  6. The dough with be thick and soft almost like play doh.
  7. Scoop 1 tbsp of the dough and roll it into a ball with your hands.
  8. Put on a lined cookie sheet.
  9. With your thumb lightly press down into the cookie to form a bowl for the topping.
  10. In a blender add the pumpkin puree, dates, and pumpkin pie spice.
  11. Blend until smooth and thick (add a couple tbsps of water if needed to get the blender going).
  12. Spoon 1-2 tsp of the pumpkin date mixture into the thumb bowl.
  13. Bake in the oven for 15-18 minutes until firm.
  14. Let cool.
  15. Store in a airtight container for 5-7 days.
  16. Makes about 3 dozen cookies.

Recipe Notes

*choose organic ingredients when possible