How to make
For these dietary cookies, grate the peeled pumpkin and measure 8.5 fl oz (250 ml) in a cup.
Pour it into the jug of a chopper. Add the egg, melted butter, brown sugar, cinnamon, baking powder.
Blend briefly to mix the products.
A sticky mixture is obtained. Add pieces of chocolate, which have been cut with a knife and mix with a spoon.
Scoop out the mixture and form cookies onto baking paper.
Bake in a moderately heated oven at 360°F (180°C) for 13-15 minutes.
Serve the gluten-free cookies with tea or coffee.
Very tasty and gluten-free! Enjoy!
The butter can also be replaced with coconut oil, but I made gluten-free cookies with pumpkin and chocolate with butter.
