Pumpkin Cookies

3 comments

These are really delicious, crumbly and not too sweet.
The pumpkin allows you to get an excellent pastry, without using oil or margarine.

Ingredients:
200 gr of cooked pumpkin (preferably oven baked)
50 gr of ground almonds
150 gr of rice flour
50 gr of millet flour
50 gr of sugar cane
baking powdrer
50 ml of soy milk

Method:
Whisk the soy milk with the pumpkin (you just need very little of it, enough to blend the pumpkin).
In a bowl, mix the dry ingredients, add the pumpkin puré and mix.
You’ll get a pastry very similar to the classic short pastry.
Wrap it in a cling film and let it rest in the fridge for at least 30 min.
Flour the working surface, roll the pastry out, to a thickness of about 0.5 cm, cut the cookies with the desired shape.
Sprinkle the surface of the biscuits with little cane sugar (ground). This will form a delicious crust.
Bake at 160°C for about 15 min.

Chef: Felicia from VeganBlog

  1. EleonoraNW3 21 November 2010 at 21:05

    Great!!! I love whatever is pumpkin based! And also I like biscuits made of rice flour, as they come out really light and crumbly, as you rightly said! Well done 🙂


  2. ascanio 23 November 2010 at 21:11

    I like pumpkin, my girl often does it, also as a sweet treat… but we never tried making cookies, this seems a good idea


  3. Lisa 25 November 2010 at 20:33

    Sounds delicious! 🙂



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