A Sweet "Date" With Thanksgiving

We thought you might be thankful this Thanksgiving for some treats that are not only delicious, but made with, get this - little to no cane sugar. We've pulled together three of our holiday favorites: Holiday Bonanza Cookies, Bourbon Spice Pumpkin Pie and Caramel Corn. These gluten-free takes on the traditional treats are quick to whip up and will please even the most picky uncle. The best part is, these date-sweetened recipes are as nourishing as they are rich and satisfying.

Holiday Bonanza Cookies

These cookies are just the right texture, not too crunchy, not too soft, and filled with a bonanza of oats, pecans and chocolate chips! They are the perfect snack to have on hand pre and post Thanksgiving feast!

1 cup gluten free oat flour

1 cup gluten free quick oats

1/2 tsp. baking soda

1/2 tsp. salt

1 cup date sugar

3/4 cup butter, softened

1 egg

3 Tbsp date syrup

1 tsp vanilla extract

1 cup chocolate chips

1 cup roasted pecans

Whisk together wet ingredients and date sugar in a medium bowl. Mix dry ingredients in a small bowl and add into wet ingredients along with chocolate chips and pecans.

Loosely shape cookies into desired form on parchment lined baking sheet.

Bake at 340 degrees for approximately 9 minutes.

Makes 12 large cookies

Bourbon Spice Pumpkin Pie

We've added a little extra spice and touch of bourbon to our Pumpkin Pie to give this traditional treat a little extra flair.

filling

1 can of pumpkin

3 eggs

3/4 cup of date syrup

1/2 cup of milk

1 tsp fresh nutmeg

1 tsp of cloves

1 tsp of ginger

1 TBSP of cinnamon

1 TBSP of bourbon

2 TBSP cornstarch (or other thickener like tapioca or arrowroot powder)

Combine all ingredients with a whisk and pour into a pre-baked pie crust.

Bake at 350 for 30-40 minutes. Filling will be set when the center is slightly jiggling.

Drizzle slightly with Date Lady Date or Coconut Caramel for a deliciously spunky finish.

BONUS HINT: Add some fresh whipped topping! Use a TB of Date Syrup or Date Lady Caramel to fresh whipping cream or coconut cream instead of sugar!

Caramel Corn

This is crisp and yummy! A great while-you're-waiting-for-the-feast snack to have sitting out. Toss left overs with toasted nuts and pack in a zip-lock for on-the-go energy!

Ingredients

6 cups plain, popped Popcorn

1/2 cup Date Lady Caramel Sauce (or use date syrup instead for more of a "toffee" note)

1 tsp Sea Salt

Butter or Coconut Oil for greasing pan

--Optional add-ins: salted, roasted almonds, pecans or dried cranberries

Combine popcorn, caramel sauce and sea salt in a large bowl. Mix with a large wooden spatula or spoon until caramel is evenly distributed throughout popcorn. Spread mixture on a greased cookie sheet, or on a Silpat silicone mat. Bake at 350 for 6 minutes. Let cool completely and add in desired mix-ins.

We highly recommend a salty counterpart such as roasted almonds! Store in airtight container.