Cookies made with pumpkin puree, involve the use of almond flour and are enriched with chocolate drops to make them even more delicious!
- 85 g of granulated sugar
- 90 g of dark brown sugar
- 120 g of seed oil
- 100 g of pumpkin puree (about 250-300 g net of raw pumpkin)
- 400 g of almond flour
- 5 g of bicarbonate
- to taste powdered ginger
- 100 g of chocolate chips
- a pinch of salt
- Peel the pumpkin, remove the seeds and cut it into not too thin pieces. Arrange the pumpkin spread out on a baking tray lined with baking paper. Bake in a preheated static oven at 180° for about 50-60 minutes. Remove from the oven, leave to cool, blend in a mixer until you obtain a velvety puree and take 100 g for the dough.
- In a bowl, pour the granulated sugar, the brown sugar, the seed oil and the pinch of salt. Mix everything with a hand whisk.
- Add the pumpkin puree previously prepared and left to cool. Continue to mix by hand with a whisk.
- Combine the almond flour and then sift the baking soda, cinnamon and ginger powder. Mix everything with the help of a wooden spoon, until you get a compact batter.
- Pour in the chocolate chips and incorporate them into the remaining mixture. If desired, it is possible to keep some of them to place on the surface of the biscuits, before cooking.
- Divide the dough into pieces of 35 g each, form balls and lightly press them between the palms of your hands to obtain discs. Lay the biscuits on a pan with baking paper and place a few drops of chocolate on the surface. Bake in a preheated static oven at 175° for about 20 minutes on the central shelf. Remove from the oven and allow the biscuits to cool, moving them with the baking paper from the hot pan, to prevent them from drying out too much on the bottom.