Looking for a Halloween treat? Here is an awesome pumpkin cookie recipe from the amazing Food Matters team.
It will be a delight without all of the Halloween fright! Oh and it’s gluten free, dairy free and vegan!
1 1/2 cups pumpkin, skin removed and cut into 1 inch cubes 1/4 cup softened butter or coconut oil
1/2 cup pure maple syrup
1 tsp natural vanilla bean powder or extract
1 1/4 cups coconut or buckwheat flour
1/4 tsp unrefined sea salt
2 tsp cinnamon powder
50 grams of 70-85% dark chocolate chips or chop a block roughly into chunks
1. Preheat oven to 335 F/ 180 C. Rub in a couple of tablespoons of melted coconut oil over pumpkin. Roast the pumpkin for 45 minutes or until soft. Allow to cool slightly.
2. In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla. Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter. Stir through the chocolate chips/ chunks.
3. Spoon tablespoon sized rounds onto a grease-proof baking paper-lined tray. Spread out with the back of a spoon so they are about 1cm thick. Bake for about 15-20 minutes. They will still be soft and the underside should become golden brown.
4. Allow to cool completely on a wire rack before storing in an airtight container in the fridge. They are really good when still warm!
Makes approximately 18-20.