Protein Pumpkin Ginger Cookies

By vdub

Ingredients

• 1 cup Pumpkin – pureed, fresh or from a can
• 1 cup Almond pulp, left over from making almond milk, or almonds ground into a flour
• 1 cup Oat flour – oat groats ground
• 1 cup Dates
• 1/2 cup SunWarrior Vanilla Protein powder
• 1/2 cup Hemp seeds
• 1/4 cup Chia seeds – ground
• 1/2 cup Molasses, or Maple Syrup, Honey or other favorite sweetener
• 2 tsp Ginger – grated or minced
• 2 tsp Vanilla
• 2 tsp Cinnamon
• 1 tsp ground Cloves
• 1/2 tsp Nutmeg
• 1/2 tsp Salt
• 1 cup Water

Details

Servings 1
Adapted from robinskey.com

Preparation

Step 1

Process the pumpkin, almond pulp, dates and vanilla together. When well processed together, then add the molasses, the ginger, spices and a quarter cup of water. After this is processed well together add the rest of the ingredients and process for 30 to 50 seconds until very smooth.

Scoop out the cookie dough onto a teflex sheet. I found 3 cups for the 14” x 14” larger Excalibur dehydrator tray worked well. Spread out the dough to the edges of the tray and then use a cookie cutter to cut out shapes. I dropped the rest by spoonfuls on another tray, but I preferred the hearts cut out with my cookie cutter!