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Vegan Hokkaido pumpkin cookies

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Ingredients for 1 servings:

  • 300 g flour
  • 300 g Hokkaido pumpkin(s)
  • 100 g sugar
  • 50 g nuts, e.g. almonds, ground
  • 1 tsp cinnamon
  • 3 tbsp oil
  • n. B. Icing sugar for dusting
  • n. B. Chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 20 minutes

soy-free, egg-free, lactose-free

Cut the pumpkin into pieces (for Hokkaido pumpkin, leave the skin on) and steam until soft. Remove from the heat and let cool for about two hours. Place the pumpkin in a bowl with the remaining ingredients and knead thoroughly. Wrap in foil and let rest in the refrigerator for at least three hours. Roll out the dough, cut out shapes, and place on a baking sheet lined with baking paper. Bake at 180°C for about 20 minutes, until the cookies are lightly browned. Once the cookies have cooled, you can sprinkle with powdered sugar or cover with chocolate coating.

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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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