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Soft pumpkin cookies a la Inge.jpg

What do you need:

1 cup unsweetened pumpkin puree
½ cup of coconut oil
¼ cup coconut flower sugar *
2 to 3 drops Greensweet liquid stevia Naturel
1 ½ cup gluten-free or regular flour
1 teaspoon baking powder
1 teaspoon of cinnamon powder
sniff salt
½ cup chopped walnuts (optional)

This is how you make it:

Preheat the oven to 175 ° C
Mix pumpkin puree, oil, sweetener and Greensweet liquid stevia in a bowl.
Mix all dry ingredients and add this to the wet mixture.
Add the chopped walnuts and mix well.
Mix carefully until everything becomes a whole.
Make scoops with coffee spoons and put them on baking paper.

Optionally you can roll the spheres in cinnamon with a little Greensweet Sweet (to taste) .

Bake for 8 to 10 minutes, or until lightly browned.

The bulbs become slightly harder during cooling.

Remove pumpkin puree by chestnut puree.
Half to half pumpkin puree and chestnut puree.