These cookies are my new favourites! They are ridiculously easy to make and bake very quickly so it’s an instant gratification hit 😊 But it’s also veggie packed goodness, so that makes up for it being fairly calorific… Here is the recipe: let me know what you think!
250g nut butter. I tend to use the leftover stuff that’s gone a bit hard as the oil has been used up. Today I used a mix of almond and peanut butter.
65g pumpkin purée (see Spiced pumpkin cheesecake recipe)
80g xylitol or other sugar
100g flour – today I used buckwheat but rice, oats, quinoa… I’m sure all work)
1,5 tsp bicarbonate of soda
1 tsp gingerbread/speculaas spices
Pinch of salt
Preheat the oven to 170C and put baking parchment ready on a baking sheet.
Mix the nut butter with the pumpkin puree until well combined.
Add the other ingredients and mix well. If the mix is too wet, add up to 30g more flour bit by bit until the dough can be shaped.
Scoop bits from the cookie dough, roll it out to little balls with your hands, and flatten them with the palm of your hand on the baking sheet.
Bake the cookies for 8-10 mins in the middle of the oven. Let them cool off for half an hour so they become harder (or you can eat them with a spoon if you can’t wait😜). FYI these will remain quite soft and chewy on the inside. That’s just the type of cookie they are.
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