Recipe
Pumpkin protein cookies
Cold autumn days are ideal for staying wrapped up warm at home and baking biscuits! These pumpkin biscuits are packed with protein, thanks to Biotona Pumpkin protein. This powder is a perfect addition to a protein-rich diet and an ideal alternative for sportsmen, sportswomen or anyone else who is interested in a vegetable source of protein. Have you got the patience to wait until they have cooled down?
| Ingredients (12 cookies) | |
|---|---|
| Pumpkin puree | 120 ml |
| Nut butter (peanut or almond), smooth and runny | 60 ml |
| Coconut sugar | 35 g |
| Maple syrup | 2 tablespoons |
| Biotona Pumpkin protein | 35 g |
| Coconut flour | 2 tablespoons |
| Pumpkin spice (or use a teaspoon of mixed spices of choice, like cinnamon, Biotona Ginger, cardamom and Biotona Curcuma) | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Celtic salt | A pinch |
| Optional: | |
| Dark chopped chocolate or chocolate chips | 30 g |
| Necessities |
|---|
| Mixing bowl, lined baking tray, oven |
- Make the pumpkin puree as follows. Pre-heat the oven to 200°C. Cut the pumpkin in half and remove the seeds. Place the two halves cut-side down on a sheet of baking paper on a tray. Roast the pumpkin in the oven for 30-45 minutes, depending on its size. The pumpkin is ready when you can prick it easily with a fork and when the skin begins to turn brown in places and wrinkles. Remove from the oven and allow to cool. Remove the peel and mix the flesh in a blender (any surplus can be kept in the freezer).
- In a mixing bowl, combine pumpkin puree, nut butter, coconut sugar and maple syrup.
- Add all remaining ingredients (besides chocolate) and mix until you have a smooth cookie dough.
- Roll 12 balls in your hands, arrange them on the baking tray and flatten gently to create cookie shapes.
- Optionally, decorate each cookie with chocolate chunks or chocolate chips.
- Bake at 180C for 12 minutes. Remove from the oven and let cool completely on the baking tray.
