Pumpkin cookies are a great recipe. They are easy to prepare and very tasty.

How to prepare pumpkin cookies?

  • In a large bowl, mix the pumpkin puree (see the recipe below) with coconut sugar, melted coconut oil and spices.
  • Add the flour previously mixed with oatmeal and mix everything again.
  • Add the chocolate drops and mix again.
  • Line the baking tray with baking paper and use the ice cream scoop to put cookies on. About 12 pieces should come out of the recipe
  • Bake for about 17 minutes in an oven with hot air at 180 degrees.

Tips:

The cookies will grow a little. Therefore, it is worth making intervals by putting the dough on a baking tray 5 cm between the cookies will be optimal.

How to make pumpkin puree?

  • Hokkaido pumpkin is the best choice for pureeing. It is smaller and the puree will be ready much faster
  • Cut the pumpkin in half and spoon the seeds out of the center
  • Now cut the pumpkin into smaller pieces. I usually cut a whole pumpkin into 8 pieces.
  • Preheat the fan oven to 220 degrees.
  • Place the pumpkin pieces on baking paper and bake for about 40 minutes.
  • The pumpkin is supposed to be soft so that you can stick a fork easily.
  • When the pumpkin has cooled down, spoon the flesh from the skin and blend it until smooth.

Pumpkin cookie recipe

I choose seeds from the inside of the pumpkin

składniki do zupy z soczewicy

I bake the pumpkin in the oven at 220 degrees for about 40 minutes

kroję warzywa na zupę

After cooling, I separate the flesh from the skin

dodaję przyprawy do zupy

Blends the pumpkin into a smooth paste

dodaję passatę do zupy

I add coconut sugar, coconut oil and spices

dodaję bulion do zupy

I add flour mixed with oatmeal

gotuję zupę

I form cookies with an ice cream spoon

prażę pestki dyni

I bake cookies in the oven at 180 degrees for about 16-17 minutes

blenduję zupę

Pumpkin cookies ready to eat

zupa z soczewicy z pomidorami

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Comments (2)

    • Paweł
    • 2021-10-28 09:08:17
    Dynię Hokkaido spożywamy ze skórką
    • Magdalena
    • 2021-10-28 21:17:43
    Smakowity przepis. Płatki owsiane są dość uniwersalne w mojej kuchni. Używam ich do ciepłych śniadań tych na słodko np. z jabłkiem, śliwkami, tymiankiem i rozmarynem lub w wersji wytrawnej np. z warzywami, pestkami dyni i sosem sojowym. Używam ich też do bezglutenowej panierki (zmiksowane z pestkami słonecznika zastępują klasycznie używaną mąkę – pyszność!) Piekę z nich też ciasteczka owsiane :) z rodzynkami, migdałami, lawendą... Pozdrawiam ciepło, Magda
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