Treat for Kids: Pumpkin Chocolate Chip Cookie
I believe I promised you a pumpkin chocolate chip cookie recipe, if I remember correctly. When I was making the pumpkin muffins, I also turned some of the purée into cookies — and they turned out absolutely delicious.
This isn't as crunchy as a classic chocolate chip cookie — instead, it has a super soft and chewy texture. It’s a wonderfully healthy treat for kids; I can totally imagine it as a breakfast cookie they can nibble on while walking to kindergarten.
I’m more than happy to give these to my two little sweet-tooths (we’re constantly trying to figure out what healthy sweets we can offer the kids). It’s made with oat flour, which is packed with vitamins and essential minerals — and as I’m sure you’ve heard before — thanks to its high fiber content, it doesn’t spike blood sugar as quickly as white flour. There’s very little sugar in it (just some cane sugar and maple syrup), because the pumpkin is naturally sweet. As for fat, I used vanilla cashew butter, which by the way is delicious even on its own. It’s also ridiculously easy to make. Roast the pumpkin, scoop it out, mix the ingredients, portion out the dough, and bake!
Eat slowly and enjoy… Oh! One more thing — don’t skip the salt flakes on top, they really make a difference!
Ingredients (for 12–13 pieces):
- 70 g pumpkin purée
- 1–2 tbsp freshly squeezed orange juice
- 80 g oat flour
- ½ tsp baking soda
- 50 g brown cane sugar
- 1 tbsp maple syrup
- 75 g cashew butter
- 70 g chocolate chips
- salt flakes
