"These little cookies are fall-time surprises-- so healthy, yet so delicious! I prefer using maple syrup over agave nectar or honey, but feel free to use whatever liquid sweetener suits your palate! (Sometimes, I don't even use a liquid syrup and just add a few more dates to the mix!) Makes about 36 cookies..."
INGREDIENTS
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3/4 cups pumpkin puree (about 1/2 of 1 15-oz can)
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8 ounces medjool dates, finely chopped
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3 T. olive oil
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2 T. maple syrup, agave nectar or honey
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2 cups rolled oats
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2/3 cups finely ground almonds
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1/3 cup finely shredded, unsweetened coconut
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1/2 t. cinnamon
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1/4 t. ginger
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1/2 t. sea salt
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1 t. baking powder
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1 cup dairy-free chocolate chips (or about 6 oz. dark, dairy-free chocolate chopped in to chunks)