Check out the video to see how to make these easy plant-based treats that are free of refined sugar! Or find the written recipes below.
Pumpkin Cookie Bites
Makes 11-36 cookies (depending on scoop size)
Ingredients
- 1½ cups rolled oats (See notes)
- 1½ cups loosely packed chopped dates
- 15 ounce can pumpkin puree
- 2 teaspoons cinnamon (or pumpkin spice blend)
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Add rolled oats to a food processor fitted with the “s-blade” and blend into a coarse flour.
- Add remaining ingredients and blend, stopping periodically to scrape the sides. You can blend until completely smooth, or leave it with a few chunks of dates throughout.
- Scoop onto a parchment- or silicone-lined baking sheet using a 1 or 2 tablespoon cookie scoop for little cookie bites. Or a larger ice cream scoop for large cookies.
- Bake for about 20 minutes, or until the top is no longer sticky and the bottom is nicely browned.
- Serve warm to enjoy a crisp outside and gooey inside, or cold for something more like a Lara bar!
Notes:
- You may need to add more rolled oats if the mixture is too wet. This will depend on the moisture in the dates you use as well as the pumpkin.
Purple Sweet Potato Cookie Bites
Makes 11-36 cookies (depending on scoop size)
Ingredients
- 1½ cups rolled oats (see notes)
- 1½ cups loosely packed chopped dates
- 1½ cups cooked purple sweet potato puree (see notes)
- 1 teaspoon vanilla bean powder
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Add rolled oats to a food processor fitted with the “s-blade” and blend into a coarse flour.
- Add remaining ingredients and blend, stopping periodically to scrape the sides. You can blend until completely smooth, or leave it with a few chunks of dates throughout.
- Scoop onto a parchment- or silicone-lined baking sheet using a 1 or 2 tablespoon cookie scoop for little cookie bites. Or a larger ice cream scoop for large cookies.
- Bake for about 20 minutes, or until the top is no longer sticky and the bottom is nicely browned.
- Serve warm to enjoy a crisp outside and gooey inside, or cold for something more like a Lara bar!
Notes:
- You may need to add more rolled oats if the mixture is too wet. This will depend on the moisture in the dates you use as well as the sweet potato.
- You can use any variety of sweet potato if you can’t find purple sweet potatoes. To prepare the potatoes, I cooked them in my Instant Pot. Cut off the ends of the potatoes to help steam release, layer the potatoes on top of the trivet in the instant pot liner, add 1 cup of water, close the lid and cook at high pressure for about 25 minutes (for 2-3 inch diameter potatoes, adjust time up or down for larger or smaller potatoes). You could also roast the potatoes in the oven if you don’t have an Instant Pot.
Want more sweet treats?
Try some of these other sweet recipes!
