Ingredients:
1/2 cup (125 mL) pumpkin puree
1 mashed banana
2 Tbsp (30 mL) almond butter
1/4 cup (60 mL) unsweetened shredded coconut
4 dates, pitted and chopped
1/4 cup (60 mL) flaxseeds
1 Tbsp (15 mL) chia seeds
1/2 cup (125 mL) natural almonds, well chopped
1/3 cup (80 mL) rolled oats
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) ground cinnamon
1/3 cup (80 mL) mini chocolate chips (optional)
Directions:
- Preheat oven to 350 F (175 C).
- Line large baking tray with parchment paper and set aside.
- In large bowl, stir together all ingredients with a wooden spoon until well combined. Roll 2 Tbsp (30 mL) of dough into a ball and on a prepared baking tray before gently flattening with the palm of your hand. Repeat with remaining dough.
- Bake in preheated oven until golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely.
- Once cooled, cookies may be refrigerated in an airtight container for up to 1 week.
Serves: 6
In each delicious serving: 105 calories; 3 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 12 g carbohydrates (6 g sugars, 3 g fibre); 2 mg sodium
For more recipes like this visit alive.com
Image Source: Alive.com
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