Pumpkin, chocolate, small bites, this really is a dream, please do not wake me up!
These cookies are perfect for eating at any time. Buckwheat is my best discovery since I started cooking. Super tasty, a phenomenal texture, with chocolate chips, and a small size that gives cookies a very adorable look. I have roasted the pumpkin to get all the flavor of this, it is an ideal breakfast or autumn snack… although I would eat these cookies every day all year round!
Do you like to bake with pumpkin? You should see this recipe of the best muffins that I have in a while http://gaspichealthyberry.com/pumpkin-muffins/
Pumpkin choco chip cookies
Fast, delicious, flavorful cookies that are perfect for any time of the day...and has chocolate!!!
Ingredients
Dry ingredients:
- 2 cups buckwheat flour
- 1/2 cup coconut or muscovado sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
Wet ingredients:
- 1 cup pumpkin puree
- 1/3 cup oil (I used melted coconut oil)
- 2 flax eggs *
- Almond milk (it is necessary)
Choco chips for the top
*Flax eggs or chia eggs 2 tsp flax or chia meal with 4 Tbsp of water, let stand 15 minutes.
Instructions
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Preheat the oven to 200 ° C. Mix the dry ingredients in a bowl and in another bowl the wet ingredients. Pour the wet mixture over the dry one. Mix well with a spoon, the mixture should be moist, homogeneous but not too sticky. If it is too wet add a little more flour if it is too dry add a little almond milk *.
-
Make cookies the size of a tablespoon, approximately 24 cookies, and put some chocolate chips on the top. Put in a pan with parchment paper and bake for 15-17 minutes until golden brown on the outside. Enjoy!
Recipe Notes
*The moisture in the mixture will depend on how you cooked the pumpkin. I have roasted it, in this way it is more tasty, sweet and has less water, so I have added a little milk
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