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🍽️ Crunchy Pumpkin Cookies

221 kcal · 30 min · 4 servings

Ingredients

• 1 Butternut squash (pear squash)
• 225 g butter
• 225 g coconut blossom sugar
• 1 egg
• 1 tsp vanilla extract
• 250 g gluten-free flour
• 0.5 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 0.5 tsp allspice
• 1 pinch salt
• 100 g cranberries
• 140 g peanuts (roasted)
• 120 g chocolate chips (dark)

Instructions

1. 1. Peel the pumpkin and cut it in half.
2. 2. Remove the seeds and the inner flesh.
3. 3. Place the pumpkin halves flat on a baking sheet.
4. 4. Preheat the oven to 225 degrees Celsius (conventional heat).
5. 5. Bake the pumpkin until soft for about 45 minutes.
6. 6. Take the pumpkin out of the oven and let it cool for a moment.
7. 7. Puree the soft flesh with a blender.
8. 8. Mix the butter and coconut blossom sugar with a hand mixer.
9. 9. Add the pumpkin puree to the butter-sugar mixture.
10. 10. Stir in the egg and vanilla extract.
11. 11. Add the gluten-free flour, baking soda, baking powder, cinnamon, allspice, and salt.
12. 12. Mix everything briefly until a uniform dough forms.
13. 13. Fold in the cranberries, roasted peanuts, and chocolate chips by hand.
14. 14. Line a baking sheet with baking paper.
15. 15. Form small balls from the dough.
16. 16. Place the dough balls on the sheet with some space between them.
17. 17. Preheat the oven to 200 degrees Celsius (conventional heat).
18. 18. Bake the cookies until golden brown for 10 to 15 minutes.

Nutrition per serving

• kcal: 221
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 22 g