Since they are only slightly gingered, I definitely would not call them gingerbread cookies. Instead, those pumpkin chocolate chip cookies are all about fall flavours and therefore perfect for the cold and dark nights.
- 1 cup (120g, 4.2oz) oat bran
- 1 cup (90g, 3.2oz) gluten free oats
- 1 tsp. ginger powder
- 1 tsp. cinnamon
- ¼ tsp. Himalayan salt
- 2.5 tbsps. birch xylitol
- 1 cup (240g, 8.5oz) pumpkin puree (additive-free)
- 1.5 tbsps. additive-free peanut butter
ADD TO CHOCOLATY COOKIES
ADD TO LIGHT COOKIES
- ½ tsp. turmeric
- Dash of black pepper
- First, heat oven to 175°C (350°F).
- Combine all dry ingredients with 1 cup of pumpkin puree and peanut butter in a bowl.
- Next, divide the batter into two equal parts.
- For the light cookies, add turmeric and black pepper and combine well.
- Then, mix carob, cocoa and ⅛ cup of pumpkin puree into chocolaty cookies batter.
- Now, form 22 cookies (you’d get 10 light and 12 chocolaty ones) and place them on a baking sheet lined with parchment paper. Sprinkle some chocolate chips or chopped dark chocolate on the cookies and bake for 15-16 minutes.
- Finally, let cool a bit before serving.
One light cookie has 3.44 GL points.
Nutritional info (one 25g chocolaty cookie): 52.2 kcal, 8.4g carbohydrates (64.3% of kcal), 1.65g fats (28.4% of kcal), 2g protein (15.3% of kcal), 2.1g fibre, and 3.22 GL points.
Nutritional info includes 1g of chocolate chips or chopped dark chocolate per cookie.
- Method: Baking
- Serving Size: One cookie (25g light cookie)
- Calories: 55.9 kcal
- Fat: 1.82g
- Carbohydrates: 8.61g
- Fiber: 1.88g
- Protein: 2.22g
Keywords: pumpkin chocolate chip cookies