Choc-Oat Pumpkin Cookies

These cookies are definitely giving me autumn vibes. I love how easy it is to make them with simple ingredients, resulting in delicious high-fibre cookies you can also have for breakfast if you are bored with porridge. The sweetness can be altered; just add more or less maple syrup. If you don't have maple syrup, use honey, rice syrup, coconut, or regular sugar. I used 85 % dark chocolate for lower sugar content, but feel free to use 70 %. Additional spices that would go well with the recipe include cinnamon, cardamom or mixed spice. Pumpkins are an excellent source of vitamin A and a good source of vitamins C, B12, E, potassium, copper, and manganese, so you have some delicious cookies that also provide you with micronutrients.

Choc-Oat Pumpkin Cookies

Serving: 10 cookies Prep time: 5 minutes Cook time: 30 mins

Ingredients:

• 1 can of pumpkin purée (425 g)

• 2 cups oats

• 1 tbsp almond butter (peanut butter would also be great)

• 3 tbsp of maple syrup (or choice of sweetener)

• 1 tsp vanilla extract

• 90-100 g dark chocolate (I used 85 %)

Instructions:

1. Preheat the oven to 180 degrees and line a baking tray with baking paper

2. Transfer the pumpkin purée to a mixing bowl, add the oats, and combine.

3. Add the almond butter, maple syrup, vanilla extract and mix well.

4. Chop the dark chocolate into smaller pieces and add it to the mixture. Combine thoroughly, and form your cookies. Form small balls and gently press them down. Don't worry; these cookies won't spread much.

5. Bake them for about 30 minutes, and allow them to cool before consuming them and transferring them to a storage box.

6. Store the cookies in an airtight container and consume them within 2–3 days.