These are definitely not over-sweetened, as I used dates as my sugar substitute. Thus, my husband and Little were not as enthusiastic for these as I was. However, these are a perfect breakfast to go, and are perfect with an afternoon cup of tea. My sister-friend June turned me on to her version of these, which uses bananas instead of the pumpkin puree.
Ingredients
1 can pumpkin puree
1 cup of rolled oats (gluten-free works perfectly)
1/4 cup almond butter (sunbutter or omit if almond is an allergen in your family)
1/4 cup pureed dates
1/4 cup dried cranberries
1/4 cup dark chocolate chips
1 tsp vanilla
1 tsp cinnamon
Preheat oven to 350F
Combine date puree with almond butter and pumpkin puree. Add vanilla, cinnamon, and salt.
Fold in oats, cranberries, and chocolate chips if using.
Drop on a parchment lined baking sheet by tablespoonful and flatten slightly, as they do not spread (not too much! They'll break after baking!). Bake approximately 20 minutes or until they are golden around the edges and your kitchen smells incredible.
