in Recipes

Pumpkin cookies with fresh ginger

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Ingredients for 1 servings:

  • 160 g pumpkin puree
  • 50 ml oil
  • 60 g honey
  • 40 g xylitol (sugar substitute)
  • 100 g almonds, ground
  • 150 g whole wheat flour
  • 2 tbsp flaxseed meal
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • some vanilla
  • 1 pinch of salt
  • 2 tsp ginger, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Combine the oil, honey, xylitol, flaxseed, ginger, and spices thoroughly and let them swell slightly. Stir in the pumpkin puree. Combine the flour with the baking powder and almonds, then add and mix everything into a dough. Using 2 tablespoons, place the cookies on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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