Line a baking sheet with parchment paper; set aside.
Make these cookies if you’re looking for pep in your step and a dose of pumpkin!
Servings and Ingredients
|1 c. Medjool dates, pitted|
|1 ½ c. Hy-Vee quick oats|
|½ c. Full Circle Market canned organic pure puréed pumpkin|
|½ c. Hy-Vee whole natural almonds|
|2 tbsp. Hy-Vee Select 100% pure maple syrup|
|½ tsp. Hy-Vee ground nutmeg|
|¾ c. Hy-Vee milk chocolate baking chips|
Things To Grab
- Baking sheet
- Parchment paper
- Food processor
- Airtight container, for storage
Place dates, oats, pumpkin, almonds, maple syrup, and ground nutmeg in a food processor. Cover and process until combined. Stir in baking chips. Roll mixture into 18 (1-inch) balls. Place on prepared baking sheet; flatten each ball.
Store in a tightly covered container in the refrigerator up to 5 days.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 19g
- Protein: 2g