Magical Pumpkin and Dried Apricot Cookies
This recipe was created by Louise Gagnon, author of the book "Sous le charme des courges et des citrouilles". It is seasonal and delicious with its pumpkin and dried apricot. A great snack to enjoy with your afternoon tea throughout the fall months.
3/4 cup whole wheat flour
1/2 cup all-purpose flour (replace both flours with 1 1/4 cup all-purpose gluten-free flour, if desired)
1 1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup PRANA organic raw walnuts
1/2 cup PRANA organic pitted apricots, chopped
1/3 cup white or PRANA organic chocolate chunks, 70% cacao
1/4 cup PRANA organic coconut oil, melted
1/2 cup brown sugar
3/4 cup pumpkin purée
1 egg, beaten
1 tsp vanilla extract
1/2 orange, zest of
Place the oven rack in the middle, preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine the flour, baking powder and salt. Add the dried apricots, walnuts and chocolate. Set aside.
In a blender, mix the melted coconut oil and, gradually, add the brown sugar until it becomes light and fluffy.
Add the pumpkin purée, egg, vanilla and orange zest. Mix well.
Using a wooden spoon, add the dry ingredients.
Using a tablespoon, place balls of dough on the prepared baking sheet. Place in preheated oven to bake for about 15 minutes.
Remove from oven and let cool on the baking sheet for a few minutes. Transfer to a cooling rack.
Repeat this process with the remaining dough
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut the pumpkin into halves, and scoop out the seeds and filaments.
Put it flesh side down on the prepared baking sheet and place in the preheated oven to bake until the flesh is tender (about 30 to 40 minutes).
Scrape out the flesh and purée it in a blender.
It takes a 500 g of raw pumpkin to get 250 ml of pumpkin purée. Therefore, for this recipe you will need at least 360 g of raw pumpkin.