Squash cookies with chocolate chunks

Name: Squash cookies with chocolate chunks
Prep time: 20 min
Total time: 105 min
Yield: 10
Ingredients: 80 g coconut palm sugar; 150 g chocolate chunks; 60 g ground almonds; ½ tsp sodium bicarbonate; 100 g pumpkin puree; 1 tbsp almond drink; 2 tbsp coconut oil; 100 g rolled oats; 1 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp gingerbread spice; 1 pinch cloves; 1 pinch sea salt

Baking sweet

Total: 1 hr 45 min. | Active: 20 min.

vegan, lactose-free

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You'll be amazed by these cookies and the delicious combination of squash and chocolate. The hint of fleur de sel adds a truly unique touch. These soft, warm cookies are the perfect gourmet treat for cosy autumn moments. You won't be able to resist them!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 10 pieces

Dough
100 g	pumpkin puree
80 g	coconut palm sugar
2 tbsp	coconut oil
1 tbsp	almond drink
150 g	chocolate chunks
100 g	rolled oats
60 g	ground almonds
1 tsp	cinnamon
¼ tsp	nutmeg
¼ tsp	gingerbread spice
1 pinch	clove
½ tsp	sodium bicarbonate
1 pinch	sea salt

How it's done

Dough

Combine the squash puree, sugar, oil and almond drink in a bowl. Add the remaining ingredients, mix. Cover the dough and chill for approx. 1 hr.

Shape

Shape the dough into approx. 10 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, flatten a little.

Bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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