Cardamom & Pumpkin Seed Cookies – A Sugar-free, Flour-free Holiday Treat

The warming spices, cardamom, and ginger, along with the pumpkin seeds make these cookies perfect for a breezy fall weekend.

This time of year, from Halloween to New Year's, is filled with way too many opportunities to overindulge, which is not healthy for us emotionally or physically. Honestly, I doubt there's a single adult who hasn't experienced how easy it is to pack on the pounds this time of year.

One way to avoid this pitfall is to avoid sweets altogether. Create an unambiguous bright line around these foods that trigger you to overeat and gain weight. This is an excellent option for many, especially if you're sensitive to the pulls of processed food and easily get stuck in the pleasure trap.

Another option is to choose your treats wisely so they are not as calorie-dense, not as refined, and are less likely to lead to overeating.

These Cardamom & Pumpkin Seeds Cookies are a healthier sweet because rather than highly-processed flour as a base, they are made with minimally-processed rolled oats. Plus instead of sweetening these cookies with refined sweeteners, I use a few dates and a banana.

With whole food, plant-based (WFPB) baking it's very possible to enjoy the fantastic flavors of the fresh, whole foods, and not be overwhelmed with fears of getting derailed from your health values and fitness goals.

Of course, this varies person to person. Only you know if you can enjoy an occasional whole food, plant-based sweet and not get swept away by it.

The last thing I want is to send you into the pleasure trap. For some, even a wholesome cookie like this is not a wise choice. For others, my WFPB dessert recipes may be just what they need to make it through the holidays free of the pleasure trap.

If you enjoy baked goods in your diet, then these Cardamom and Pumpkin Seeds Cookies will make a delicious and nutritious choice this holiday season!

Cardamom & Pumpkin Seed Cookies

By Chef Katie Mae

Makes 12–15 cookies | Ready in 40 minutes | Stores 3 days at room temp or 1 week in fridge

INGREDIENTS

• 6 Medjool dates, pitted (3 oz)
• 1 tablespoon ground chia seeds
• ¼ cup water
• ¾ teaspoon ground cardamom
• pinch of ground ginger
• 1 banana (6 oz)
• 1 cup rolled oats
• ¼ cup unsweetened coconut flakes
• 3 tablespoons hulled pumpkin seeds, no salt added

DIRECTIONS

1. Preheat your oven to 375°F, or using convection 350°F. Line a baking sheet with parchment paper.
2. In a food processor fitted with the “S” blade, add the dates, chia seed, water, cardamom, and ginger. Pulse a few times, so the dates are in pieces.
3. Add the banana and pulse just twice. Then add the rolled oats and coconut flakes. Pulse a few times so rolled oats are only partially broken up and the batter has an even consistency.
4. Transfer the batter to a bowl and stir in the pumpkin seeds.
5. Take a little dough (2–3 tablespoons) and roll it into a ball, and place it on the prepared baking sheet. Repeat with the rest of the dough for 12-15 cookies. Feel free to lightly press down on the balls to make them more of a cookie shape.
6. Bake for about 20 minutes, or until they are browned to your liking. Enjoy warm!