Pumpkin cookies
Ingredients:
- 180 g baked Hokkaido pumpkin
- 40 g millet flour
- 40 g buckwheat flour
- vanilla seeds or ready spice
-
2 tablespoons coconut sugar
- 1 handful raisins or cranberries
- 1 handful sunflower seeds
- pinch gluten free baking powder
-
1 tablespoon coconut oil
- pinch cinnamon
- pinch cardamon
Buy There is still a pumpkin festival in my kitchen 🙂 so the cookies that I propose today can not be without a pumpkin :)) Recently at your request I publish more sweet. You are writing to me that in maintaining a healthy diet, you are most disturbed by the need to give up sweets. The fact is that you have to say goodbye to waffles, bars and cookies because they are just poisoning us. But fortunately you can eat healthy and sweet 🙂
Preparations
Slice the pumpkin into a crescent shape slices and place it in the oven. Bake for 2 minutes at 180 degrees. Peel the skin. Place all the ingredients in the kitchen mixer, blend it. At the end add raisins and sunflower seeds. Place the cookie batter on the baking paper and bake for 40 minutes at 180 ° C, then leave it in the oven to cool down.
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Thanks for the great recipe. Can’t wait to make them for myself. Looks like an excellent and healthy alternative to sugar!