Cookies made out of vegetables- and you wouldn't even know it!
In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla.
Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter.
Stir in 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 at 350F 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!
Additional Notes:
For more recipes using winter squash check out our Winter Squash Gets and Upgrade Blog Post.
Ingredients
Directions
In a bowl, mix the pumpkin pieces, butter/ coconut oil, maple syrup and vanilla.
Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter.
Stir in 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 at 350F 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!
