To celebrate pumpkin season, we have the most delicious recipe, courtesy of vegan and gluten-free actress Marina Kristensen. These Pumpkin Chestnut Chocolate Chip Cookies taste just delicious and like all of Marina's vegan recipes, incorporate a great mix of healthy ingredients.
These cookies are vegan, gluten free and naturally sweetened. Sooo good!
Ingredients:
180g pure Pumpkin Puree (Marina made her own Hokkaido puree)
60g Chestnuts (vacuumed)
60g ripe Banana
50g grounded Almonds
30g Quinoa Flour
1/4 tsp Vanilla Bean Powder
3/4 tsp Baking Soda
25g of 100% Pacari Chocolate Drops @pacariuk
1 tsp Cordyceps
Method:
- Preheat the oven to 170°C/ 340°F and like a baking tray with parchment paper
- In a bowl press the chestnuts, with a fork, into fine crumbles and mash the banana into it
- Then add the rest of the ingredients and mix until well combined
- Place 12 dough balls on the baking tray and flatten them to about 2cm/ 0.8" and bake them for about 28 - 32 minutes
- After baking transfer them on a cooling rack, however they also taste great when eaten warm
- Store in a cookie box in a cool and dry place for no longer than two days or in an airtight container in the refrigerator for up to 5 days.
Have you tried baking with pumpkin yet this autumn? Let us know if you give this recipe a try!
You can find Marina on Instagram at @marinakristensensah and on Twitter at @LiveWithMarina for more yummy vegan inspiration. Thanks Marina!
*Please note, Marina was not paid for this post but does receive Pacari chocolate as part of an ongoing partnership.