Pumpkin Cookies

Ingredients

• 1 Butternut squash (pear-shaped)
• 225 g butter
• 225 g coconut palm sugar
• 1 egg
• 1 tsp vanilla extract
• 250 g gluten-free flour
• 0.5 tsp Baking soda
• 1 tsp Baking powder
• 1 tsp cinnamon
• 0.5 tsp allspice
• a pinch salt
• 100 g lingonberries
• 140 g roasted peanuts
• 120 g chocolate drops (dark)

Instructions

1. 1.

   Peel, halve and seed the pumpkin. Place halves on a baking sheet and bake in preheated oven at 225 °C (convection 200 °C; gas: level 3–4) for about 45 minutes.

2. 2.

   Blend the baked pumpkin into puree with a blender.

3. 3.

   Whisk butter and coconut palm sugar together with an electric mixer, then add the pumpkin puree.

4. 4.

   Add one egg and vanilla extract, mix again. While mixing incorporate gluten-free flour, baking soda, baking powder, cinnamon, allspice and salt.

5. 5.

   Finally fold in lingonberries, roasted peanuts and chocolate drops by hand.

6. 6.

   Line a baking sheet with parchment paper. Using an ice cream scoop place small dough balls on the sheet. Bake at 200 °C (convection 180 °C; gas: level 3) for 10–15 minutes.