Pumpkin Pie Soft-Baked Cookies
These cookies make the perfect snack or dessert for the festive season!
They’re soft and fudgy on the inside, a little crunchy on the outside and full of those Chrismas-y spices we all love (well, I certainly do!).
Perfecting cookie recipes has been one of the most challenging things for me, as oil or butter is usually what lends cookies that soft, crumbly texture and makes them so satisfying. That is, not taste like a muffin top that didn’t quite go as planned…
But finally I’ve gotten the hang of it. And you definitely won’t miss the butter in these cookies!
They’re high in fibre, healthy fats and plant protein, which makes them not only nutritious but also satisfying and satiating. And thanks to the pumpkin and carrot, full of antioxidants and vitamins A and C.
I used a vegan white chocolate that I had floating around in my cupboard for these cookies, but any vegan chocolate would work just as well. You can’t really go wrong with a bit of chocolate after all, right?
I hope you love this recipe, and try it out this holiday season. Don’t forget to tag me on Instagram so I can see your creations!
Ingredients:
100g pumpkin, boiled and mashed
1/3 cup (50g) buckwheat flour, or oat flour
1 tsp baking powder
1 tsp pumpkin pie spice
1 scoop (30g) vanilla or peanut butter flavour plant based protein
1 tbsp (20g) peanut butter
2 tbsp almond milk
1 small carrot, finely grated
20g vegan chocolate, chopped
Method:
Preheat oven to 180 degrees Celsius and line a tray with baking paper.
Combine flour, protein, spice and baking powder in a bowl.
In a separate bowl, combine almond milk, peanut butter and mashed pumpkin, stirring until well combined.
Mix together wet and dry ingredients, then fold through the grated carrot and chopped chocolate.
Form into 6 cookies, place on a baking tray and (optional) sprinkle with some extra chopped chocolate or cacao nibs. Bake for 20 minutes until golden, then allow to cool and enjoy!
Notes:
This recipe makes 6 cookies.
Store in a sealed container in the fridge for up to a week, or freeze for longer.
