Cookies with a different twist: pumpkins have a high content of fibre, potassium, and vitamin C, all nutrients that are good for our heart health. They are also a well-known source of beta-carotene, that is a powerful antioxidant.
I generally use dates or date syrup to sweeten my cookies, replaced sometimes with dark chocolate, or grated apples, or mashed bananas. But in this recipe, that small teaspoon of dark muscovado pairs perfectly with the pumpkin and gives to the cookies a better consistency. There’s also ghee in the ingredients’ list: if you have never tried to use ghee to make cookies, give it a go… is totally worth it! For a dairy-free option, you can replace it with coconut oil. Chiara x
180 g cooked pumpkin (roasted will work well)
180 g whole grain spelt flour (rice flour for a gluten-free option)
100 g almonds
15 g ghee (use 1 tbsp solid coconut oil for a dairy-free option)
1 tsp dark muscovado
1 tsp cinnamon powder
1 tsp dried thyme
water (approx. 2-3 tbsp to blend the pumpkin into a smooth paste)
3 squares of dark chocolate (at least 70%)
Blend the almonds to get a flour-like result (you can blend half of the total amount of almonds, and add the other half as finely chopped pieces if you prefer a more crunchy texture for your cookies).
Make a smooth paste with the pumpkin, muscovado, and ghee by blending them with a little bit of water (the minimum amount necessary to blend everything into a smooth paste).
In a bowl, mix the flour, almonds, and spices – then add the pumpkin paste and mix well until all the ingredients are hydrated. Bake in a pre-heated oven at 180°C for approx. 15-20 minutes, until they start turning golden brown.
You can shape them into little balls and then press them to get the classic cookie – use a bowl with some water to keep your hands slightly wet, this will help you in shaping the cookies. You will be able to make approx. 16 medium-sized cookies.
Melt some dark chocolate and sprinkle it on the cookies when they are ready. Wait until they cool down completely to serve.