Post by Jo @ Including Cake
Autumn brings us lots of sweet root veggies... and pumpkins! These cookies are soft and cake-like, they would also be lovely served as mini muffins. I added dark chocolate chunks to half the batch to give them that edge of luxury but they are equally fine without. If you are a cinnamon and ginger lover like me- go even heavier on the spice!
For these cookies I used canned pumpkin puree, but you easily could blend your own, I imagine squash or sweet potato puree would also work well but I haven't tried that.
These cookies are grain-free as they are made from ground almonds and fine almond flour. Perfect for those with gluten and grain sensitivities.
They would also be amazing crumbled over dessert such as yoghurt or banana ice cream!
Recipe: Pumpkin Cookies- grain free
Makes approx 10 cookies
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil
- 1/4 cup coconut sugar (slightly more to taste or if not using chocolate chunks)
- 1 cup blanched ground almond flour
- 1/4 cup fine almond flour
- 1 tsp baking powder
- 1 tsp cinnamon (to taste)
- 1/2 tsp ginger (to taste)
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks- optional
Mix the blanched ground almond flour (ground almonds), fine almond flour, coconut sugar, baking powder, spices and salt together in a medium bowl.
In another dish, melt the coconut oil and stir into the pumpkin puree then mix into the dry ingredients. Add the choc chunks last if using.
The batter should be thick and soft and not too sticky to roll in your hands. Form walnut sized balls and press down onto a lined baking sheet.
Bake for approximately 15 mins until golden around the edges. Allow to cool.
These cookies are soft and best eaten within a couple of days.