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.


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