Posted On: 2019-07-21 09:23:50


1 small pumpkin
250g ground almonds
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
Pinch of salt
1 teaspoon vanilla extract
75g maple syrup
1/2 teaspoon baking soda
80g dark chocolate chips


Preheat oven to 200C

Slice pumpkin in half, remove seeds & roast in oven for 30 to 45 minutes until soft.

Remove from oven & let cool.

Scoop out the flesh & using a blender, puree until smooth.

Turn down oven to 160C

Line a baking tray with baking paper.

In a bowl, mix together 110 grams of pumpkin puree with ground almonds, spices, salt, vanilla extract, maple syrup & baking soda.

Fold in the chocolate chips.

Form the dough into walnut sized balls & then place them onto the baking tray.

Press each cookie down lightly.

Bake for 10-12 minutes until golden brown.

Allow the cookies to cool for 10 minutes before placing onto a cooling rack.


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