These Caveman Cookies are a super-quick, high-protein snack, and easy enough for a child to make. They’re also a yummy way to use up leftover pumpkin. If you use one of these natural zero-glycemic sweeteners, they won’t raise blood sugar or cause hyper-activity in kids. White chia seeds are prettier, and black chia seeds taste just as good. Store in the refrigerator up to 3 days, or in the freezer up to 3 months. Makes about 30 balls.
- 3/4 cup cooked, drained pumpkin or squash pulp, about 200 grams
- 1/4 cup chia seeds
- 1 1/2 to 2 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 1/2 tablespoons raw honey, or your favorite sweetener.
- 2 tablespoons coconut oil
- 1/2 cup unsweetened coconut flakes
- 2 teaspoons vanilla
- 3/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/8 teaspoon cloves
- Pinch unprocessed salt
- 1 cup chopped pecans, soaked and toasted if possible (See All About Nuts)
- 3/4 cup coconut flakes for rolling
- In a food processor or mixing bowl, mix together the pumpkin puree, chia seeds, sweetener, coconut oil, coconut flakes, vanilla, spices, and salt until smooth as possible. Pulse in the pecans briefly so they are still chunky. Chill the dough in the freezer for 10 minutes, or the refrigerator for 15 minutes to allow the dough to thicken.
- Put 3/4 cup coconut flakes into a shallow bowl. Using a teaspoon and your hands, roll the pumpkin mixture into 1-inch balls, roll them in the shredded coconut, and place on a serving plate.