Recipe: Pumpkin Spice & Collagen Cookies

  • Written By:Carla Contreras
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These no-bake cookies come together in just two minutes in your food processor (after you soak the dates). You can shape them into balls, but I love the idea of smashing them into a cookie shape. During the winter, these would be delicious with gingerbread spice! See below for my DIY Pumpkin Spice recipe.

Ingredients:

  • 2 cups dates, pitted, soaked

  • 1 cup hemp seeds

  • 1/2 cup unsweetened coconut flakes, optional

  • 1 cup almond flour

  • 1 scoop EVOLUTION_18 Beauty Collagen Powder

  • 1 tsp. pumpkin pie spice (buy or make your own see recipe below)

  • 1/8 tsp. sea salt or pink Himalayan salt
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Directions:

  1. In a medium bowl, soak the dates in just enough boiling water to cover them (about 1 1/2 cups of water from the kettle). Soak for five minutes and then drain them. A little water will actually make the “dough” smoother.

  2. Place all ingredients in a food processor and process until it forms a cookie dough–like texture with not a lot of large chunks, about 1-2 minutes.

  3. Scrape batter into a bowl and be careful of the blade. Scoop into balls with a small ice cream scoop and press into a cookie shape. A small ice cream scoop helps to get them into perfect ball shapes, you can also press the balls straight down and make a cookie shape.

  4. Place balls/cookies on a lined rimmed baking sheet (with parchment paper). Using parchment paper helps keep down the mess. You can also place directly on a plate or clean surface as well.

  5. Freezer for one hour and then store in an airtight container up to one month. Let the cookies come to room temperature for 5 minutes or eat cold as a delicious frozen treat. Makes about 25 cookies, depending how big you make them.
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DIY Pumpkin Pie Spice

This spice mix is delicious when paired with thick plain Greek yogurt, granola, cookies, and chia pudding; whipped into butter; or tossed on your sweet potato fries before they go into the oven.

Ingredients:

  • 1 tbsp. cinnamon

  • 1/2 tsp. ginger

  • 1/2 tsp. cloves

  • 1/8 tsp. nutmeg

  • 1/16 tsp. black pepper

Directions:

  1. Mix all ingredients together in a small bowl or jar.

  2. Store up to one month in an airtight container. Makes about 2 tbsp.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.

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