Blueberry Vanilla Pumpkin Cookies

Vegan, Gluten-Free, Sugar-Free, Dairy-Free, Oil-Free

Wet Ingredients: 

• 1 1/2 cups canned pumpkin
• 1 cup applesauce (unsweetened) 
• 3/4 cup erythritol (or sweetener of choice)
• 2-3 pinches stevia (depending on how sweet you like them)
• 2 chia/flax seed 'eggs' (mix 2 tbsp. chia seeds, 1 tbsp. ground flax seed, and 4-5 tbsp. water)
• 2 tbsp. vanilla extract
• 1/2 cup unsweetened vanilla almond milk 
• 1 1/2 cups frozen blueberries 

Dry Ingredients:

• 3/4 cup Quinoa Flour or Brown Rice flour
• 1/2 cup coconut flour
• 3 tsp. cinnamon 
• 1 tsp. nutmeg
• 1/2 tsp. cloves
• 1/2 tsp. ginger
• 1/2 tsp. pumpkin pie spice
• pinch sea salt

*As many ingredients as possible should be Organic and trustworthy.

-Mix together the chia seeds, flax seeds, and filtered water in a cup and leave for about 5 minutes in the fridge to set up.

- Stir the wet ingredients together in a bowl (minus the blueberries). 
- Mix the dry ingredients together making sure there are no lumps in the flours. 
- Stir the chia/flax seeds that have set up (formed a thick gel) into the wet ingredients.
- Stir the dry ingredients into the wet, then fold in the blueberries. 
          If the mixture looks a little too wet, then add in extra quinoa flour, and if it's too dry add in pumpkin or applesauce or almond milk. It might look kind of wet, but that is okay and they should still turn out into solid cookies. You might get good results by putting the dough in the fridge for a while to firm up, but it's not really necessary and I didn't do it. 

- Form the cookies into your desired cookie shape on a foil-lined/coconut oil - greased pan. The cookies don't rise much , so form them into the shape you want now - bite-sized, big fluffy pillow-cookies, whatever!

- Bake at 350 degrees for 16-19 minutes, or until golden brown/darker and the inside is mostly cooked through. You can still take them out if they are still pretty soft on the inside, since they will continue to cook on the pan, and they will just be softer and chewier. 
Enjoy!

These cookies have a crisp outside and super soft, chewy inside. The union of blueberries, vanilla and pumpkin is just SO good!
Chocolate is kind of addictive for me, so I wanted to make these bars to have around for breakfast, but without the chocolate to tempt me to have too many. The dark blueberries kind of look like chocolate chips so they're aesthetically pleasing, while being filled with all the amazing nutrients that are in blueberries!