Vegan Pumpkin Spice Cookies
Ingredients
- 225 g pumpkin pureé see notes below how to make it
- 5 tbsp coconut sugar or any other sweetener
- 1 tbsp pumpkin pies spice or ground cinnamon
- 60 g ground almonds
- 150 g gluten-free rolled oats
- Pinch of sea salt
- A handful of sugar free chocolate chips
Instructions
- Preheat oven to 180 degrees Celsius (fan settings).
- Melt the coconut oil in a large bowl, then add all the other ingredients (except the chocolate chips) to the same bowl. Mix well and leave it to soak for 10 minutes.
- Wet your hands, form little patties and lay them out onto a lined baking tray.
- Decorate cookies with 3-4 chocolate chips, and bake in the oven for 15 minutes or until golden.
- Leave to cool completely before putting away to store.
Notes
Leftover cookies are freezable.
You can also keep them in an airtight container in the fridge for a few days.
You can use jarred baby food or you can make your own pumpkin purée by cutting pumpkin into wedges, remove seeds and wrap them in foil. Bake in the oven for 15-20 minutes (220 Celsius degrees, fan settings). Once cooled scoop out the flesh and mash it with a fork.