The perfect pumpkin pick me up

This week in the Chubby Vegan Household, we dove headfirst into the world of healthy cookies.

And let me assure you, my little girl is a cookie pro.

We didn't ease in to anything this week, we jumped on the healthy train and never looked back.

It is with great pleasure I post our Pumpkin protein plumps!

These cookies have a really, really earthy taste. Not recommended for the sweetest of sweet tooths, but a great little cookie to start your day off with.

Pumpkin protein plumps
(Makes 3 dozen)
1 can pumpkin
1 1/2 cups cooked lentils (I promise you won't know they're there!)
1/3 cup date sugar (I know it says "sugar" but it's made from dates and it's surprisingly delicious)
1/2 cup unsweetened applesauce
2 TBS pumpkin pie seasoning (or to taste, my first batch with only 1 TBS was really bland)
2 tsp pure vanilla extract
1 TBS molasses
1 cup oats
1 1/2 cups spelt
1 cup all purpose flour
1/2 cup pumpkin seeds ground up (don't skip this part, they give a nice crunchy boost)
Sesame seeds (enough to roll the cookies in)

Cook the lentils and then blend in a food processor with the date sugar.
Preheat the oven to 375.
In a bowl, mix pumpkin and pureed lentil/date sugar mixture. Stir in applesauce, vanilla extract pumpkin pie seasoning and oats. Add ground up pumpkin seeds.
 Next, mix in all of the spelt flour. Begin adding the all purpose flour until you reach a lumpy, stick consistency (think chocolate chip oatmeal cookies). You may not use ALL of the all purpose flour or you may need more, this depends largely on the gooeyness of your canned pumpkin and the water absorbed by your lentils. The important thing here is the consistency.
These cookies will be lumpy and sticky. If you add so much flour that they become more doughy and sugar cookie like, that is too much. We want them lumpy and sticky enough for you to form a messy ball (which you will then roll in sesame seeds to control the sticky issue).
Pour your sesame seeds (or if you're really, really crazy about pumpkin seeds you can crush more of those and sub them for sesame seeds) into a bowl and set aside.
Once you've got the batter where you need it to be, roll it into ping-pong sized balls and then roll around in the sesame seeds, coating the ball.
Smoosh them with your hands into plump discs and place them on a greased cookie sheet.
Bake on 375 degrees for 12-15 minutes (or until the bottoms become light brown).
Don't let them deceive you, they dry out really quickly if you leave them in too long. They should be firm, but still springy.

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