Apologies for the baking rampage! I’m in full domestic mode this week, and trying to get rid of my perishables before going on holiday.
I had some pumpkin puree left over, and decided to bake. I made cookies.
The recipe is based on Running with Spoons, and creates chewy chocolatey and autumnal cookies. It’s flavoured strongly with nutmeg and cinnamon, and just feels like you’re coming home out of the wind to a roaring fire.
The texture didn’t quite do it for me – if I were to do this recipe again, I would up the amount of oats and decrease the flour. That being said – they’re still pretty damn good.
1 1/2 cups wholewheat flour (would substitute for 1 cup flour)
1 cups rolled oats (would substitute for 1 1/2 cup oats)
1/2 cup soft brown sugar
1 tsp baking powder
1/2 tsp salt
3 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground ginger
1/4 cup maple syrup
1 1/4 cup pumpkin puree
3 tsp vanilla extract
3/4 cup chocolate chips
1. Sift flour, sugar, baking powder, salt and spices together, then mix together with oats.
2. In a separate bowl, combine maple syrup, pumpkin puree and vanilla extract.
3. Mix chocolate chips with wet ingredients, then fold in the dry until just combined. Dough should be sticky and clumping together easily. If too dry, add soy milk. If too wet, add four.
4. Roll dough into a ball, wrap in clingfilm and refrigerate overnight.
5. Preheat oven to 180 degrees celsius. Once heated, bake cookies for 12-15 minutes.
They don’t make my recipe book just yet – but there’s hope 🙂