Pumpkin, Chocolate Chip Cookie Dough

If you're a lover of cookie dough, chocolate and pumpkin, you're going to LOVE this post.

Since I've removed processed sugar and sweeteners like maple syrup and honey from my diet I've been OBSESSED with MEDJOOL DATES! People have been asking me how I'm living without chocolate. You guys, I'm NOT, is that even possible? I’m pretty sure if you’re me, it’s not possible. If you don't yet know me, hi, my name is April and I'm a recovering chocolate and ice cream addict!

As long as I can remember I've always had STRONG urges for chocolate! Since I completed the Whole30, I have been going for a month at a time without desserts, which is a huge accomplishment, but at the same time a struggle! So I've found healthier alternatives to satisfy my cravings without killing my no-sugar added streaks. When I discovered dates, my world changed! They are extremely sweet and soft little morsels of deliciousness. If you're not familiar with them, they resemble a very large raisin. Also, if you’re sitting their thinking, “Ew, dates are nasty,” I can totally relate, and I have to tell you, it’s probably because you are buying a bad brand. I’ve never been a huge fan of them until I had a JUMBO MEDJOOL DATE. These are KEY, friends! The kind that come in a bag tend to be harder and can have a slightly unpleasant texture. Then I discovered the big ole medjool dates that they have at our Harvest Market that you can buy in bulk. They are placed with all the other exotic, organic, fruits. They are big, soft and gooey. Seriously, GO try one NOW. Just make sure to wash it and to remove the pit before eating it. I really think that this experience will change your mind on them.

Now, you are probably wondering WHY dates are a better option than just simply adding maple syrup or raw honey to something. I’m about to answer that for you. Dates are not only naturally high in sugar and make a great sweetener, but they are also high in fiber, vitamins and minerals--- all that good stuff that is going to aid in curbing your appetite and help you resist over eating. Trust me, you won't want to over eat a date, it may send you into a bathroom emergency! Since I've been baking a lot with dates, especially in the midst of creating my cookbook, I've come across many ways to use them. In the process I stumbled across this recipe from Paleo Running Mama, Pumpkin Chocolate Chip Cookie Dough! You should really check out her site, she has some amazing recipes to try, and I love her, because I'm pretty sure she loves chocolate and running as much as I do! I went ahead an gave her pumpkin chocolate chip cookie dough recipe a try, and it was SO good that I had to share it with all of my readers too. Plus they are VEGAN and Paleo friendly! I did make some adjustments to follow my no-sugar added rule, but they were still mighty good! I followed the steps that Paleo Running Mama suggested, but here are the changes I made. 1. I used all natural organic peanut butter instead of cashew butter. Peanut butter is A LOT cheaper, and I ALWAYS have it on hand! 2. I used Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips. They're pure cacao, no sugar, gluten free, dairy free and soy free. So you don't want to eat these on their own, but when you mix them in with the dates they take on the sweet flavor from them. ​3. I did not cover mine in chocolate to, again, avoid adding sugar. Melting the Pascha chips wouldn't have been a pleasant flavor, unless I added something like maple syrup to them. Here’s what I did step by step. Please also visit Paleo Running Mama’s blog to compare notes and make them how you wish! Both are great, I just didn’t include any added sugar to mine. If you’re avoiding added sugar like me, then my method is a great option.

PUMPKIN CHOCOLATE CHIP COOKIE DOUGH BITES: Ingredients For the Cookie Dough 1 cup pitted dates softened (let dates sit in warm/hot water for about 5 minutes) 1/2 cup pumpkin puree 1/3 cup creamy nut butter – I used all natural organic peanut butter 1 tsp pure vanilla extract 1 tsp cinnamon 1/4 cup organic coconut flour 1/4 cup Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips Instructions Add soften dates to a food processor. Process on high until a paste forms, then add the pumpkin and peanut butter and pulse until mixed it. Scrape the sides of the bowl, then add the vanilla, cinnamon, and coconut flour. Continue to mix everything until a sticky dough forms. Remove the blade from the food processor and stir in the 1/4 cup chocolate chips with a spoon. Chill the dough in the freezer for about 20 minutes. This will make it easier to handle the dough without it sticking to your fingers. Line a large cookie sheet with wax paper. Using your hands, form the cookie dough into small balls. Refrigerate or freeze until the balls hardens, then enjoy! Store the leftovers in the refrigerator up to 1 week, if they last that long!

#Treats #Recipes #vegan #Paleo