Easy Healthy Thanksgiving Desserts Recipes
Thanksgiving is a time for family, gratitude, and, of course, scrumptious food. Yet, dessert can be so often overly decadent, it begs the question: do we need that many calories to make it feel like Thanksgiving?
This is the conundrum I ponder when developing my easy, healthy Thanksgiving dessert recipes. The collection of recipes I have to share with you today uses deliciously wholesome ingredients—stuff that is good for you in every sense of the word, topping that dessert to make it nourishing instead of just indulgent.
One of my favorite recipes features pumpkin puree, an autumn staple that’s full of vitamins A and C. For warm, aromatic flavors, I like to add cinnamon, nutmeg, ginger, and cloves.
These spices do more than just taste good. Their antioxidants are a great way to help boost our immune systems as we head into cold and flu season.
For healthy fats, I use coconut oil and chopped pecans. They give the dish a nice texture and flavor while also offering myriad health benefits.
One of my friends who tries to eat only plant-based foods asked for the recipe recently. This is what I gave her.
I believe that if we concentrate on these ingredient-bloated dishes, we can revel in the holiday while still being good to our bodies. These desserts make quite the finale if you’re looking for a way to carry the healthy theme to the end of your Thanksgiving meal.
Ingredients
Oats Rolled: Full of dietary fiber, which supports heart health; provides sustained energy.
Almond flour is a protein-rich, healthy-fat gluten-free baking ingredient that is low in carbohydrates.
Maple syrup: Contains a natural sweetness, is a source of antioxidants, and has a robust flavor.
Coconut oil: supplies healthful fats, bolsters metabolism, and delivers moistness.
Puree of pumpkin: It is rich in vitamins, especially beta-carotene, and adds moisture.
Cinnamon: Contributes warmth, helps with blood sugar regulation, and is full of antioxidants.
Pecans are nuts that are good for your heart.
They contain a lot of fiber and essential minerals.
Cranberries: They’re high in antioxidants, taste like a perfect mix of tartness and sweetness, and are great for your urinary tract.
Ingredient Quantities
- 2 cups rolled oats
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin puree
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup pecans, chopped
- 1/4 cup cranberries, dried
- 1/4 cup mini dark chocolate chips (optional)
Instructions
1. Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. In a big bowl, mix the rolled oats, almond flour, cinnamon, nutmeg, ginger, cloves, and salt. Combine well.
3. In another bowl, combine the pumpkin puree, the maple syrup, the melted coconut oil, and the vanilla extract, and whisk until smooth.
4. Versez les ingrédients humides dans les ingrédients secs et remuez jusqu’à ce que le tout soit bien mélangé.
5. With gentle motions, fold the chopped pecans, dried cranberries, and, if you are using them, mini dark chocolate chips into the mixture until they are evenly spread throughout.
6. Use a spoon to deposit the mixture onto the prepared baking sheet, shaping it into small mounds and giving them a slightly flattened appearance.
7. Place in the oven that has been preheated to the proper temperature. Allow to cook for a duration of 15-18 minutes, or until one sees that the edges have become a nice golden brown.
8. Once finished baking, take the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, move them to a wire rack to finish cooling.
9. Allow the cookies to cool entirely on the wire rack so they can firm up and their flavor can be enhanced.
10. You can either serve the cookies as a nutritious post-Thanksgiving meal treat or store them in an air-tight container for later enjoyment.
Equipment Needed
Rephrase the following text. Avoid copying.
1. Oven
2. Sheet for baking
3. Parchment paper
4. Bowl for mixing large quantities
5. Mixing bowl, medium
6. Beat with a whisk
7. Ladle
8. Cooling rack of wire
FAQ
- Can I use quick oats instead of rolled oats?You can substitute quick oats; however, the texture may vary slightly.
- Is there a substitute for almond flour?Oat flour or whole wheat flour can be used, but the consistency may vary somewhat.
- Can I use honey instead of maple syrup?Indeed, honey can be used as a substitute in the same amounts, but it may change the flavor somewhat.
- Are these desserts vegan?Indeed, the formulation is vegan as long as one employs vegan chocolate chips or omits them.
- Can I skip the chocolate chips?No question about it, the chocolate chips are not necessary and the dessert will still be scrumptious without them.
- How do I store the leftovers?Keep them in an airtight container in the refrigerator for no more than 5 days.
- Can I freeze these desserts?Indeed, you can freeze them for as long as 2 months. All it takes is an overnight thaw in the refrigerator before serving, and they’re as good as fresh.
Substitutions and Variations
1 cup almond flour can be replaced with 1 cup coconut flour or 1 cup whole wheat flour.
1/2 cup maple syrup can be swapped with 1/2 cup honey or 1/2 cup agave nectar.
You can substitute 1/4 cup of melted coconut oil with any of the following: 1/4 cup of olive oil, 1/4 cup of melted unsalted butter.
The contents of a 1-cup container of pumpkin puree can be replaced with 1 1/2 cups of any of the following:
1 1/2 cups mashed sweet potatoes
1 1/2 cups applesauce
1/4 cup pecans, chopped, can be replaced with 1/4 cup walnuts or 1/4 cup almonds, chopped.