So, this is the first recipe where I only used dates and one banana for sweetening. And it worked very well. Avoiding sugar is not easy. But I try my best. So far, I am very happy about it. Every now and then I had to make some exceptions. But in total, I can say it is working. Enjoy your vegan and sugar-free pumpkin cookies. 😊
Ingredients (serves 1 baking tray)
Let the dates soak in water for at least 2 hours. Preheat oven to 360º F / 180 ° C.
Line a baking tray with baking paper. Cut pumpkin into little pieces and put the pieces on the baking tray. Spread 1 tsp oil over it and season with cinnamon. Bake pumpkin for 20 minutes (360º F / 180 ° C) until the pumpkin pieces are soft. Then, let cool.
Blend dates with 50 ml water. Mix spelt flour, almonds, oats and baking powder in a large bowl. Peel and mash banana. Add the mashed banana to the dry ingredients. Add blended dates, pumpkin and rapeseed oil and mix well. Add oat milk. Don’t be surprised, the cookie dough is very liquid.
Line a baking tray with baking paper. Use a tablespoon to place the cookie dough on the baking tray and bake for 20 minutes (340º F / 170 ° C).