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Pumpkin Granola Cookies (Vegan, Paleo)

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I love the Fall! These little gems are a cross between granola bars and cookies. They’re a healthy, delicious, diabetic friendly snack or dessert. I may even have eaten some for breakfast.

Further Food Nutritionist Commentary:

Pumpkin is one of my favorite fall foods, for it's flavor, comfort and nutritional profile. The deep, rich orange comes from carotenoid pigments, which provide antioxidants like beta-carotene. The body converts beta-carotene to vitamin A, which is touted for it's role in eye health, but is also essential for immunity - and staying healthy through fall's cold and flu season!

It also provides plenty of fiber to keep blood sugar stable, your stomach fuller for longer and your colon happy and healthy. Coconut flour also contains a good dose of fiber and has medium-chain triglycerides that your body breaks down and utilizes more readily than other fats.

Adding maple syrup not only bumps up the sweetness, it contributes more minerals and imparts more of a rich, deep flavor than refined sugars.

By Casey Giltner, Nutritionist

Pumpkin Granola Cookies (Vegan, Paleo)

  • Prep Time:15 Minutes
  • Cook Time:30 Minutes
  • Servings: 10

Ingredients

3/4 cup organic canned pumpkin
1/2 cup maple syrup
1 teaspoon vanilla
1 cup blanched almond flour
1 cup raw walnuts (chopped)
1 cup pumpkin seeds
1 cup dried cranberries
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
2 tablespoons ground flax seeds
1 tablespoon coconut flour
1 cup paleo chocolate chips (optional)

Instructions

  1. Preheat the oven to 375 degrees F and line your baking sheet with parchment paper.
  2. Stir together all of the ingredients until they are well incorporated.
  3. Scoop the batter out onto your baking sheet in 1-2 tablespoon clumps.
  4. Bake for 15-20 minutes. If you like them soft and gooey in the center, cook them on the shorter side. This dough is egg free, so you don’t need to worry about cooking it all the way! Enjoy!
Preheat the oven to 375 degrees F and line your baking sheet with parchment paper. Stir together all of the ingredients until they are well incorporated. Scoop the batter out onto your baking sheet in 1-2 tablespoon clumps. Bake for 15-20 minutes. If you like them soft and gooey in the center, cook them on the shorter side. This dough is egg free, so you don’t need to worry about cooking it all the way! Enjoy!

Nutrition Information

Per Serving:  Calories: 299; Total Fat: 16g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 119mg; Potassium: 164mg; Carbohydrate: 33g; Fiber: 5g; Sugar: 19g; Protein: 7g

Nutrition Bonus: Iron: 13%; Vit A: 11%

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