Pumpkin and Peanut Butter Cookies
These are perfect for serving with pipping hot tea or hot chocolate.Since they are low in sugar, they are great for children as they can eat them without having a sugar overload. But beware, the grown-ups won't be able to resist them either!And they are a great way to eat more vegetables. And this goes for the whole family!
Portions: 12 cookies
Ingredients
- 1 cup pureed pumpkin
- ¾ cup brown sugar
- 4 tbsp coconut oil
- 3 cups spelt or oat flour
- 1 egg
- Salt to taste
- 1 tsp baking powder
Instructions
- Combine the sugar and coconut oil in a large bowl and mix well.
- Add the pumpkin and mix it well again.
- Add the flour, egg, and salt and mix it once more.
- Add the baking powder and fold it well.
- Make a ball of dough and let it refrigerate for 30 minutes.
- Roll out the dough on a flat surface with the help of a rolling pin.
- Use a cookie cutter to cut the cookies and bake them in a preheated oven at 170º for 7 minutes. If you don't have a cookie cutter, use the top part of a glass.
- Take them out of the oven and let them cool completely.
- Fill with the peanut butter and serve.
- For an even better (and tastier) result, refrigerate them for 1 hour before serving.
Notes
You can try making this recipe with grated carrot or grated coconut.
The coconut oil can be replaced with olive oil or melted butter.
The filling is up to you, it's really good with peanut butter but you can be creative!