SPICED PUMPKIN AND DARK CHOCOLATE COOKIES
For this recipe you can either make your own pumpkin purèe, or the easier option is to buy it in a tin! I found a great variety called Libby’s which is 100% pumpkin and you can find it at most supermarkets. These cookies remain perfectly soft and chewy when baked.
For the cookies
1 small pumpkin or 100g canned pumpkin purèe
250g ground almonds
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp cardamom
Generous pinch sea salt
1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup maple syrup or honey
80g dark chocolate chips (you could use milk chocolate if you prefer)
- If making your own pumpkin purèe, preheat the oven to 200°C on fan bake. Slice the pumpkin in half, remove the seeds and roast in the oven for 30-45 minutes until soft. Remove from the oven and let cool. Scoop out the flesh and, using a food processor or blender, purèe until smooth.
- Leave the oven on but turn down to 160°C. Line a baking tray with baking paper.
- In the bowl of an electric mixer, mix together the pumpkin purèe with the ground almonds, spices, salt and baking soda. Fold through the vanilla, and maple / honey along with the chocolate chips.
- Using your hands, form walnut sized balls and then place them on the baking tray. Press each cookie down lightly.
- Bake for 10-12 minutes.
- Allow the cookies to cool for 10 minutes before transferring them onto a cooling rack.
- Serve slightly warm. Store in a cool, dry place in an airtight container for up to a week.