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:
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)
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)
- 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!
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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