These are autumnal pumpkin cookies, sweet and spicy with cinnamon, allspice, cloves, ginger and nutmeg. Pomegranate is mixed in for a splash of color. Alternatively, you could also stir in some chocolate chips.. mmmmh! Sugar-free, lactose-free, gluten-free – but full of flavor, vegan and a great alternative for conscious gourmets
approximately 30 cookies
1 C pumpkin, grated
1/2 C coconut flakes
1/2 C carrots
1/2 C almonds, ground – e.g. leftovers from making Almond milk
3 dates, soaked and depitted
1/2 C soaking water
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cm ginger, freshly grated
a pinch of nutmeg
1/2 pomegranate
Mix all ingredients except for the pomegranate, then stir in its’ seeds.
Place in your Dehydrator, at 45 degrees for four hours, then flip them over and dehydrate for another 4-5 hours.
