Yield: 14 cookies
PUMPKIN SEEDS AND MATCHA COOKIES
Matcha is a superfood I love for its benefits and its flavor ! Pumpkin seeds are a great protein addition to your diet. Those delicious cookies are again another alternative to have healthy bites at home !!
Ingredients
- 1 ¼ cups spelt flour , 100 g
- ½ cup + 1 tbsp almond meal , 50 g
- 4 tbsp maple syrup (or date syrup)
- 2 tbsp coconut oil
- 25 gr ground pumpkin seeds, (using a coffee grinder or a small blender, mix pumpkin seeds)
- 1 tsp baking powder
- 1 tbsp matcha powder
- 3 tbsp plant-based milk of your choice, (I love to use cashew or almond milk)
Topping / decoration
- 50 g dark chocolate (over 70%)
Instructions
- Preheat the oven to 160°C (fan) and line an oven baking tray. Set aside.
- Using a small mixer, grind your pumpkin seeds into flour. Set aside.
- In a large mixing bowl, stir well all ingredients together using a spatula until well combined. Transfer the mixture onto a chopping board and, using your hands, shape it into a long, even roll.
- Wrap the roll into cling film (or waxing paper) and keep the dough in the fridge for 20 minutes.
- Take the roll out of the fridge and unwrap it.
- Take a sharp knife and cut down slices approx. 1 cm thick.
- Place each slice between two pieces of reusable cling film and, using the bottom of a glass, gently flatten it into a smooth, round cookie shape. Repeat the process for all remaining slices.
- Place the cookies on your lined baking tray and transfer them to the oven. Bake them for 13 minutes, keeping an eye on them as they bake.
- Take them out and let them cool down. They will crisp and firm more as they cool.
- Decorate the cookies as you like! I decorate them with melted dark chocolate and roasted pumpkins, it's our favorite way to eat them !
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!