Happy Halloween weekend! Being the pumpkin season that it is I thought I’d make something seasonal and tasty to share with you to get the festivities started.
I’m loving experimenting with pumpkin recipes at the moment. Pumpkin pie/pumpkin themed recipes aren’t such a UK hype like they seem to be in the US. However, I’m fully for it! You can make such delicious, versatile sweet dishes, adding a bonus micronutrient hit; pumpkin contains beta-carotene, a powerful anti-oxidant which converts to vitamin A in the body to help with healthy skin, eye health and our mucus membranes. Pumpkin is also a great source of potassium and fibre.
If you like soft, cakey cookies then these fellas are for you. They’re also incredibly easy to make with minimal ingredients. Enjoy!
Ingredients (makes about 15 cookies):
70g ground almonds
100g oat flour (oats blended into a powder – I used my nutribullet)
1 tsp mixed spice
1 tsp cinnamon
2 tbsp organic honey
2 tbsp coconut oil
1 tsp + an extra pinch of baking powder
3 heaped tbsp pumpkin puree
- Preheat oven to 180c and line + grease a baking tray
- In a mixing bowl, combine all of your dry ingredients together.
- In a saucepan, melt the coconut oil. Once melted, add the honey and stir together well.
- Add the honey + coconut oil into the mixing bowl of dry ingredients, then add the pumpkin puree and crack in an egg. Mix everything together (the mixture will be fairy wet, don’t worry it’s supposed to be – it’ll help the cookies become lovely and squidgy when baking).
- Roughly shape out 15 cookies onto your baking tray, making sure there is space between each one.
- Bake for 15/20 mins until slightly golden on top. Once the cookies are out the oven, they’ll be soft to touch so don’t go prodding them as they will crumble! Leave them to fully cool for about an hour or so on a wire rack, THEN delve in. Top with crunchy seeds if you fancy or eat them as they are.