Pumpkin Almond Cookies
I love to bake cookies. It does not usually take long to make the dough and it is very satisfying to watch them grow and take color in the oven. I confess, sometimes I also suffer a little. When you make a new recipe, you never know if what is happening where needs to happen. Does it also happen to you?
@deliciousmartha is one of my favorite accounts when it comes to sweets. I have tried many of their recipes and they have almost always been a success. Sometimes I reproduce their recipes step by step, in others, as in this case, I take small licenses. With or without them you have to try these pumpkin almond cookies.
Beyond salty recipes, pumpkin becomes a great ingredient to prepare sweet recipes. And candy does not mean sugar. These cookies they do not have added sugar and I can assure you that they are sweet. Sweet and tender with an interior texture of sponge cake. Try them! And don't forget to visit his account to see the original recipe (probably better than my version adapted to what he had at home).
Pumpkin Almond Cookie Recipe
- 200g. spelled flour
- 100 g. almond flour
- ½ teaspoon baking soda
- 1 teaspoon of cinnamon
- 225g. roasted pumpkin
- 50g. pitted dates
- 40g. raisin
- 100g. extra virgin olive oil
- Large dark chocolate drops
- Soak the dates and you spend 5 minutes in hot water. Afterwards, we drain and reserve.
- We heat the oven at 180ºC and line the tray with parchment paper.
- In a bowl we mix the dry ingredients: spelled flour, almond flour, bicarbonate and cinnamon.
- In another bowl, we mash the pumpkin, the dates and pass them with the olive oil.
- We pour over this mixture the solids and we stir with a spatula until they are fully integrated.
- With greased hands we take portions of dough and we make balls that we flatten a little before placing on the tray.
- Once all are done, we place a drop of chocolate in the center of each of them, pressing lightly.
- To finish bake 15-20 minutes and let the pumpkin cookies cool on the same tray.
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