Cookies have never been this healthy with hidden pumpkin and lots of fiber! But don’t let that fool you. Their amazing flavor will have them disappear not long after you take them from the oven!
Why it’s so good for you:
These cookies are a great way to add extra vegetables into your diet. Pumpkin, sweet potato and beetroot all blend really well into desserts. You won’t even notice them!
(use organic ingredients where possible)
1 1/2 cups pumpkin, skin removed and cut into 1 inch cubes
1/4 cup softened butter or coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
1 1/4 cups coconut or buckwheat flour
2 tsp cinnamon powder
1/4 tsp sea salt
1/4 cup 70 - 85% dark chocolate chips or chop a block roughly into chunks
Preheat oven to 350º F (180º 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.
In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla. Stir in the flour, salt and cinnamon. Combine well to form a smooth batter. Stir through the chocolate chips/ chunks.
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.
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!