I have been trying to perfect my cookie game recently with trying out new recipes and varieties and I have to say its getting there now and what a shame at the end I still have to eat lots of delicious cookies so I can move onto the next one to try out!
As the day and nights here in Copenhagen are getting grey, cold and wet I need some baked goodies to keep me fighting and these do the trick!
Packed with so much goodness whether its the oats, almonds, ginger or fresh pumpkin you have something for everyone to enjoy!
With these cookie dough to make it easier to manage I threw it in the fridge for 20 minutes or so just to harden up a little bit more so I could make some nice cookie dough balls on the baking tray.
- 1.5 Cup Oat Flour
- ½ Cup Almond Flour
- ⅓ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon Powder
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Ground Cloves
- 6 Tablespoon Melted Coconut Oil
- 6 Tablespoon Syrup, Honey or Agave
- 2 Tablespoon Pumpkin Puree
- 1 Teaspoon Grated Fresh Ginger
- 50g Dark Chocolate Chips/Chunks/Pieces
- Preheat your oven to 175c and prepare a baking tray with some baking paper.
- In two mixing bowls add all of the dry ingredients to one and all of the wet to the other leaving out the dark chocolate for later on, and stir.
- Combine slowly the dry mix into the wet making sure everything gets coated.
- Gently fold in the dark chocolate.
- Scoop out large tablespoon size of the cookie dough onto the baking tray spreading out well, repeat until you have around 15 cookies on the tray(s) and gently press down and form a cookie shape.
- Place in the oven to bake for 10 minutes
- Remove and leave to cool down completely