Honeyed pumpkin chocolate chip cookies
https://www.coop.co.uk/recipes/honeyed-pumpkin-chocolate-chip-cookies
These spiced cookies are flavoured with pumpkin purée — it may sound fancy, but you can buy it canned or just make it yourself
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Feeds
12
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 31g
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Ingredients
- 80g pumpkin (or butternut squash) purée
- 130g Co-op unsalted butter, melted and cooled
- 2 tbsp Co-op clear honey
- 200g Co-op plain white flour
- 120g Fairtrade caster sugar
- ½ tsp bicarbonate of soda
- 5 cardamom pods, black seeds finely crushed
- 1 tsp ground cinnamon
- 100g Co-op milk chocolate chips
- 1½ tbsp pumpkin seeds (optional)
Method
- Whisk the pumpkin purée with the butter and honey in a medium bowl
- In a separate bowl, mix the flour, sugar, bicarbonate of soda and spices, then mix into the wet ingredients with a wooden spoon, taking care not to over-mix
- Add the chocolate chips and continue to mix until everything is just incorporated — you may want to knead the dough briefly with your hands
- Chill for at least 20 mins, or preferably a few hours (up to 24 hours ahead of baking)
- Preheat the oven to 170˚C/fan 150˚C/gas 3 and line two large baking sheets with greaseproof paper
- Use an ice cream scoop to portion mounds of dough, about 50-55g each, onto the trays, spaced well apart (you can also freeze the dough at this stage)
- Sprinkle the pumpkin seeds on top (if using)
- Bake for 12-15 mins (18-20 mins if cooking from frozen), until golden, rotating the trays halfway
- Leave to cool a little on the trays, then move to a wire rack to cool completely
*Ready in time excludes chilling and cooling
