Cookies were definitely my favorite thing growing up - and making cookies for santa seemed liked a nice gesture and all but I really just wanted to make them so I could also have cookies on Christmas Eve. Now that I am a bit older - I can’t imagine what my parents must have went through after I downed a dozen cookies and was flying high on sugar that late at night.
These cookies are excellent Santa cookies, but they are just as good any time of year - so need to use Santa as an excuse to make these little bites of heaven ;)
I made this batch with pumpkin puree, but you can also used mashed banana. If you use banana they will be a little bit sweeter than they are with pumpkin - so it’s up to you on what you like best or what you have on hand.
I purchased all of my ingredients from Sprouts Farmers Market- so if you can’t find what you’re looking for you can definitely find it there!
1 cup gluten free flour (I use bob’s red mill)
1 cup rolled oats
1/2 cup coconut sugar
3/4 cup mashed banana or pumpkin puree
2T ground flaxseed
1tsp baking soda
1/3 cup melted coconut oil
1/4 cup water
2/3 cup dark chocolate chips (I used Enjoy Life mini-chips)
Pre-heat your oven to 375 F.
Line a banking sheet with parchment paper and set aside.
In a medium mixing bowl, mix together all of your ingredients minus the chocolate chips.
Once all ingredients have been mixed well, you may fold in your chocolate chips.
Using a mini ice cream scoop or spoon, place 1-inch balls of dough (about 2Tablespoons each) onto the cookie sheet. (This recipe should make 20 small cookies)
Gently press them down just slightly with your hand, so they look like little cookies.
Bake for 10 minutes, or until slightly golden.
Let them cool before serving or storing.