|10 min||0 min||12|
|1 cup||Pumpkin purée, canned|
|1/2 cup||Almond butter|
|1 cup||Rolled oats- Gluten Free|
|2 date pitted||Medjool date|
|1/4 cup||Pecans (roasted)|
|1 tbsp||Maple syrup, pure|
|1/2 tbsp||Chia seeds|
|1/2 tbsp||Flaxseed meal (ground) (optional)|
|1 tsp||Vanilla extract, pure|
|1 dash||Sea Salt|
|1 1/2 tsp||Cinnamon|
|1/2 tsp||Ginger, ground|
|1 dash||Nutmeg, ground|
|1 dash||Ground cloves|
In a food processor, pulse the dates until they are in small pieces and form a sticky ball.
Add the pumpkin puree, oats, pecans, maple syrup, chia seeds, almond butter, vanilla extract, spices and salt. Pulse to combine. The oats and nuts should be in small pieces of roughly the same size, but not completely smooth.
Transfer the mixture to a bowl and then cover and refrigerate for 30 minutes.
Line a cookie sheet with parchment paper. Use a cookie scoop to portion out the dough then roll into balls and place on the prepared cookie sheet.
Serve immediately or transfer into an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.