Pumpkin cookies with nuts and chocolate | Fast, simple, delicious
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Delicious, fragrant quick cookies with pumpkin, nuts and chocolate! Delicious and easy recipe, highly recommended!
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Servings: 14 pieces.
Ingredients:
- 100 grams of melted butter
- 1/4 teaspoon salt
- 50 grams of sugar (1/4 cup)
- 100 grams of cane sugar (1/2 cup)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon of ginger
- 75 grams pumpkin puree (1/3 cup)
- 1 egg yolk
- 180 grams of wheat flour (1 cup)
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 50 grams chopped nuts (1/3 cup)
- 50 grams of dark chocolate
Bake in preheated 350°F (180°C) oven for 15 minutes.
Enjoy your meal!
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Gluten-Free Pumpkin Cookies Recipe (Vegan)
These one-bowl gluten-free pumpkin cookies are thick, tender, chewy, and packed with flavor – then topped off with an optional icing. Even better, this healthy fall-favorite recipe for pumpkin spice cookies is freezer-friendly, vegan, oil-free, dairy-free, and refined sugar-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Ingredients
For the cookies:
1 cup (96 g) almond flour
5 tbsp (40 g) coconut flour
4 tbsp (24 g) ground flax seeds
2 tsp baking powder
6 tbsp (72 g) coconut sugar or sugar of choice
2 tsp pumpkin pie spice
1/2 cup (120 g) pumpkin puree
1/3 cup (80 g) peanut butter
2 tsp vanilla extract (optional)
Icing:
8 tbsp (62 g) icing sugar (I used powdered Erythritol)
2-4 tsp dairy-free milk
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