It was a huge baking weekend the weekend just gone, the girls really enjoy helping me create new recipes, while we have some failures together we also have some great yummy success. These cookies arent the prettiest but they did taste really yummy and I think worth a mention on the blog. Now these can be lunch box friendly if you use Sunflower seed butter instead of the nut butter and maybe try a gluten free flour in place of the almond meal!! We love sunflower seed butter here (its yummy on cruskits with banana too).
So theres the creation from Tayla, Carlie and Sabrinah with a little help from me! While it looks like alot in the recipe its so easy, its just the spices that make it look like its alot!
Pumpkin Spice Choc Chip Cookies
1/2 cup almond meal
1/4 cup mashed pumpkin (mine was left over roast pumpkin)
1/2 cup nut butter (or sunflower seed butter)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/4 cup honey or rice malt syrup
2 Tbsp coconut flour
1/4 cup dark choc chips
pinch sea salt
1/2 tsp baking powder
2 Tbsp unsweetened shredded coconut
Optional: if not for kids add in 1/2 scoop vanilla protein powder.
Mix all ingredients together in a bowl and and spoon tablespoons full onto a baking tray lined with grease proof paper. Mixture will be a little sloppy so dont worry, they will be nice and chewy and when frozen they wont go rock hard, actually really nice eaten straight from the freezer!!! Bake at 180 degrees C for about 12 minutes I think it was. Until golden.