Pumpkin Pecan Snickerdoodle Bites
Ingredients
- 8 Medjool dates, pits removed
- 3/4 cup pecans
- 1/4 cup pumpkin purée
- 1 tablespoon Madagascar vanilla
- 1 cup gluten-free old fashioned oats
- 1 cup almond flour
- 1/2 teaspoon salt
- 2 teaspoons pumpkin spice
- 1/2 teaspoon baking powder
Optional add-ins
- hemp seeds
- chia seeds
- flax seeds
Coatings
- 2 teaspoons granulated sweetener + 1/2 teaspoon cinnamon
- finely chopped pecans
- oats
Preparation
If dates are not soft, soak them in warm water for 10 minutes.
Add all ingredients for the bites to a food processor and mix on high until completely emulsified and dough starts to form, stopping 1-2 times to scrape down the sides.
If the dough is too wet, add extra almond flour. If it is too dry, add 1 teaspoon coconut oil.
Roll into tablespoon-sized balls and then roll in desired coatings.
Optional add-ins can be included in the mixture as desired.
Tips
Eat as an afternoon snack or with morning coffee.
Store on counter or in fridge for up to a week.
