Pumpkin Cookie Dough Bites

You can enjoy this delicious batter raw by the spoonfuls, lightly air-fried, dehydrated, or baked in the oven for more traditional cakey-cookie. The ingredients are super clean and packed with nutrients that you can enjoy for breakfast or power snacks on the go. I love breaking a cookie up and topping my green smoothie bowl with them for an extra treat. 

Pumpkin Cookie Dough Bites

by Sarah Farsh August 1, 2021

• 1 can pure pumpkin pure
• or 1 large baked and cooled sweet potato, sweet squash like kamboocha, or a can of unsalted chickpeas for more protein 
• 1 tbsp good cinnamon
• 1/2 cup whole oats, ground down to powder in your blender 
• or coconut flour, or nut powder
• 1/4 cup whole oats, not ground (more or less based on consistency you like)
• or flax seeds, chia seeds or roughly chopped unsalted nuts
• 1/4 cup good local honey
• or maple syrup 
• 1/4 cup raw almond butter
• or nut or seed butter of choice
• 2 tbsp monk fruit sugar (optional for extra sweet kick)
• unsweetened chocolate chips

Combine all ingredients together in a bowl to make cookie dough batter. The batter should be very sticky, mushy and subtly dense. Add more oats for a drier batter if yours got too wet to handle. Using two spoons or wet hands, roll batter into bite size balls and line on a cookie sheet, or pop in air-fryer or dehydrator and bake to desired doneness. The finished product should be more like mini-cakes rather than crunchy thin cookies. You can also make a batch, roll them and freeze them so you have servings to pop in the oven, or to eat raw in the future.