Free and Whole Living

Pumpkin Pecan Date Cookies


I have been working on the perfect breakfast cookie for quite awhile.  I have brought many batches to work and have narrowed down people’s favorites.  This is a new cookie, using my new favorite discovery, dates.  I have been obsessed with dates lately, putting them in my homemade almond milk, eating them for energy during my long runs instead of the packaged GU’s energy chews that most runners use.  I put them in my oatmeal and will be putting them in my pumpkin spice granola, which that recipe will be coming very soon.  As you probably have discovered I love spices. I tend to be heavy-handed with my spices, but you can totally decrease or adjust any of the measurements.  You can also substitute any dried fruit, chocolate chips, any nuts, or you can omit the nuts if you have a nut allergy. Be creative and have fun with the possibilities.



1 tablespoon ground chia seeds

3 tablespoons cold water

2 cups gluten free all purpose flour

1 ½ cups gluten free oats

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon cloves

½ teaspoon nutmeg

1 cup organic pureed pumpkin

1/3 cup cocounut oil, melted

¼ cup palm sugar

2 tablespoons agave or maple syrup

¼ cup applesauce or apple butter

2 teaspoons vanilla extract

1 cup chopped pecans

¼ cup crystalized ginger

½ cup dates, pitted, chopped


Preheat oven to 350 degrees.

Line a sheet pan with parchment paper or lightly spray with coconut oil spray.

In the bowl of your stand mixer or a large bowl, add the chia meal and 3 tablespoons water.


Whisk and set aside.

Meanwhile, in a medium mixing bowl add the flour, oats, baking soda, salt, and spices.

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Whisk to combine, and set aside.

Add the pumpkin, coconut oil, palm sugar, agave, applesauce, and vanilla extract.

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Mix well to combine the ingredients.


Add the dry ingredients in three additions.

Starting the mixer on low and then increasing to medium.

Fold in pecans, crystalized ginger, and dates.


Scoop batter onto prepared sheetpan.

You can use a teaspoon or tablespoon. I use a small ice cream scoop.  If you want a breakfast cookie you will want to make your cookies larger.


It just depends on what size you want.

Bake 8-10 minutes. Mine were perfect at 10 minutes.

Remove cookies and put on  a wire cooling rack.

I don’t like my cookies very sweet. If you like a sweeter cookie, you can increase the palm

sugar or agave. I think the dates add the perfect amount of sweetness.

This recipe will yield 3-4 dozen, depending on the size of the cookies.  Store in an airtight container at room temperature for up to three days.

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2 thoughts on “Pumpkin Pecan Date Cookies

  1. Love your recipes:)

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