Pumpkin cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic.

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ORGANIC INGREDIENTS

  • 240 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
  • 50 g (1/2 cup) quinoa flakes
  • 5 ml (1 tsp) baking powder
  • 1 ml (1/4 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 5 ml (1 tsp) ground cinnamon
  • 100 g (1/2 cup) light olive oil
  • 100 g (1/3 cup) honey
  • 1 medium egg (45 g)
  • 5 ml (1 tsp) vanilla
  • 250 g (1 cup)  pumpkin puree
  • 100 g (1/2 cup) semi-sweet chocolate chips
  • 50 g (1/3 cup) pumpkin seeds

PREPARATION

  1. In a bowl, combine the flour, quinoa flakes, baking powder, baking soda, salt, and cinnamon.
  2. In a second bowl, combine the olive oil, honey, egg, vanilla, and pumpkin purée. Mix vigorously using a whisk.
  3. Mix the dry ingredients into the bowl of liquids and blend well. Add the chocolate chips and pumpkin seeds.
  4. Cover the dough and refrigerate for 2-3 hours.
  5. Preheat oven to 180 °C (350 °F).
  6. Drop spoonfuls of dough onto a cookie sheet lined with parchment paper. Flatten each cookie with a moistened fork.
  7. Bake on the middle rack for 20 minutes, until the cookies are golden.
  8. With a spatula, gently transfer the cookies to a cooling rack.
Pumpkin cookies Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A perfect Halloween recipe that can be enjoyed throughout the year!

HEALTH TIP

We often forget to include pumpkins in our menu... but we make great Halloween decorations out of them! Know that pumpkin is very nutritious, rich in antioxidants, including beta-carotene which helps give it this beautiful orange color. Moreover, pumpkin seeds are a source of iron, magnesium, copper and zinc. They also contain phytosterols, known for their benefits on cardiovascular health.
Read also the article: Squash and pumpkins, a bounty of health