We all love a sweet treat every now and then and what is better than a cookie with your cuppa while reading a book curled up on the sofa on a windy Autumn day. Heavenly! Alternatively these are great for Halloween for trick or treater’s to your door as they are allergen friendly. These little gems are Gluten free, plant-based and refined sugar free, nut free and soya free if you pick the right chocolate chips. I like to use coconut sugar to give that wonderful caramel flavour however you could replace with soft brown sugar if you wish. Pumpkin seed butter and pumpkin seeds provide the protein and their base is oats . These cookies are perfect for this time of year, spicy, sweet and comforting like a little hug, with the added bonus they are full of all the good stuff, nutrition and protein. They take no time at all to make and the children will love them, that’s if you are prepared to share…Well, that’s me sold…put the kettle on lets have a cookies and a cuppa!
Recipe makes 12-15 cookies depending on size.
110g Gluten free plain flour
80g gluten free oats
85g coconut sugar
80 g gluten free vegan chocolate chips I used Moo Free which are also soya free)
3 Tbsp pumpkin seed butter (I used Meridian)
1/2 mashed ripe banana
1 heaped tbsp pumpkin seeds
1 heaped tsp pumpkin spice
1/4 heaped tsp bicarbonate of soda
1/4 heaped tsp gluten free baking powder
4 tbsp rape seed or low flavour oil.
Pre-heat the oven to 180oc / gas mark 4 . Line a large baking sheet with parchment.
Mix all the ingredients in a bowl until combined, roll into 12 small balls, place on prepared baking sheet, flatten to make cookie shapes, bake in pre-heated oven for 8-10 minutes. Remove from oven, allow to cool a little then transfer to wire rack to cool completely. Store in airtight container in secret location so there are some when you return.