Soft pumpkin cookies a la Inge
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
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.