Ingredients

The following ingredients have 4 Servings
  • ⅔ cup pumpkin puree (5.29oz)
  • 1 cup less 1tbsp white whole wheat flour (or all-purpose/plain, 3.88oz)
  • ⅘ cup almond flour/ground almonds (3.17oz)
  • ½ teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1¼ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅙ teaspoon fine sea salt
  • 1 stick less 1tbsp butter (3.53oz, softened)
  • ½ cup+1tbsp light brown sugar (packed)
  • 1 large egg (room temperature)
  • ⅔ cup pecans (roughly chopped)
  • 1.41 ounces dark chocolate (for drizzling (optional))

Instruction

  • Preheat the oven to 350 F/ 180 C/ gas mark 4 and line a cookie sheet with parchment paper.
  • In a bowl combine the flour, ground almonds, baking powder and soda, salt, spices and pecans and stir thoroughly using a whisk.
  • In another bowl beat together the egg, butter and sugar until well combined and creamy (2-3 minutes). If the mixture starts to curdle add a teaspoon of the flour mixture and continue beating.
  • Add the pumpkin puree, a third of the flour mixture and stir to combine.
  • Pour in the rest of the flour mixture and stir to combine. Do not overstir the batter.
  • Drop spoonfuls of the batter onto your cookie sheet, not too close together. Flatten a little with a fork and bake in the centre of the oven for 20 minutes.
  • Remove from the oven and set aside for 5 minutes, then transfer to a rack to cool completely.
  • Melt the chocolate in a microwave and drizzle over the cookies.  Let set and enjoy!