These yummy, soft cookies are a great
way to use all the insides of your
carved pumpkins and enjoy a healthy
treat for halloween!
Pumpkin is an incredibly rich source
of beta carotene which converted to
Vitamin A is good for your skin,
immune system and eyes. Pumpkins
also contain good amounts of Vitamin
C and have a very low glycemic index
(just 1 GL for 1/2 cup) keeping your
blood sugar nice and even.
Pumpkin Chocolate Chip Cookies
(makes approx. 16 cookies)
prep time 20 minutes
baking time 10 minutes
1/3 cup of almond butter
1/2 cup of pumpkin puree
1/4 cup of xylitol or sweetener of your choice
2 tsp of pure vanilla extract
1 1/2 cups of almond flour
1/4 cup of coconut flour
1/2 cup of tapioca flour
1 tsp of baking soda
1 pinch of salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/2 cup of dark chocolate chopped
Preheat the oven to 150 degrees celsius. In a bowl whisk the egg, almond butter, pumpkin puree, xylitol and vanilla extract.
In another bowl mix the flours, spices, salt and baking soda with a spoon. Add the pumpkin mix to the flour mix and stir well. Add the chocolate chips and stir again. Put the mix in the fridge for 15 minutes to harden a little. Then take 1 tbsp at a time and roll it into a ball in your hands and flatten on a baking sheet lined with baking paper.
Place them in the oven and bake for 10 minutes or until golden brown.
Note: You can use ready made pumpkin puree from the shops but it is so easy to make your own and healthier too. Deseed the pumpkin and cut into cubes. Put in a pan and cover with water. Simmer for 10 -15 minutes until pumpkin is soft.
Drain and blend on high until smooth.