These cookies are potentially the best cookies that autumn has ever seen. I mean they tick all the boxes for me; something warm and gooey out the oven that I can have with a hot drink – tick. Something flavoured with all the best flavours of the season – tick. Oh and chocolate too? TICK TICK TICK. So you can understand why I’m excited to be sharing these cookies with you. They’re so lovely and cosy, spiced with cinnamon and nutmeg and with a little lovely hint of pumpkin in there too.
You won’t find many recipe that are in grams on my site because I MUCH prefer using cups as I find it so much easier, but there are some that I find need to be quite exact, so I need to dust off my scale. But these cookies are worth the faff of measuring, I promise.
I created this recipe for my friends at Bacofoil to celebrate their fabulous baking paper. It has a new non-slip base, so it doesn’t curl up and it lies flat and stays exactly in place. It also has a non-stick textured surface, which means bakes like these cookies lift off so easily leaving nothing behind. Just what we all need hey!
Makes 9 cookies
- 170g vegan butter
- 230g coconut sugar
- 330g gluten free flour blend
- 1 tsp bicarbonate of soda
- 110g pumpkin purée
- 1 cup oats
- 160g choc chunks
In a stand mixer, cream together the butter and sugar until they are combined, then add in the pumpkin and mix again until the mixture is smooth and even. Add the bicarb, flour and oats and mix again until the mixture resembles a sticky dough. Finally gently pulse in the chocolate chunks (you don’t want to break them down too much) until they are evenly spread through the dough.
Shape the dough into 9 balls of around 100g each, then place the balls in the fridge for half an hour. Preheat your oven to 175C, place the cookies three inches apart from each other on a lined baking tray and bake them for around 12 minutes, until they begin to harden a little on top (they will continue to cook as they cool). Allow them to cool for around 15 minutes, then enjoy! Once completely cooled, transfer to an airtight container and store at room temperature for up to five days.
Love, Mrs H xx