Pumpkin Choco Chip Cookies

Pumpkin Choc Chip Cookies!

Cookies made out of vegetables! Who would've thought?

Ingredients
- 1 1/2 cups pumpkin, skin removed and cut into 1 inch cubes 
- 1/4 cup 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
- 1 tsp baking powder
- 2 tsp cinnamon powder
- 50 grams of 80% (or higher) dark chocolate chips or chop a block roughly into chunks

Method
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, 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 they're still warm!

From 'The Food Matters Recipe Book' www.foodmatters.tv#foodmatters #youarewhatyoueat #recipes

Photo: Pumpkin Choc Chip Cookies! Cookies made out of vegetables! Who would've thought? Ingredients - 1 1/2 cups pumpkin, skin removed and cut into 1 inch cubes - 1/4 cup 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 - 1 tsp baking powder - 2 tsp cinnamon powder - 50 grams of 80% (or higher) dark chocolate chips or chop a block roughly into chunks Method 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, 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 they're still warm! From 'The Food Matters Recipe Book' www.foodmatters.tv #foodmatters #youarewhatyoueat #recipes
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