Everyone cookies: Pumpkin, cacao & almond
grownandgathered
So, there are two reasons we have called these "everyone cookies".
1) They pretty much are everything free: they're vegan, refined-sugar-free, gluten-free, dairy-free, grain-free. So almost everyone can enjoy them. And,
2) They are super easy. Even if you can't bake or are too busy to bake, you can make these.
We started making these when we went on the book tour, as we needed something super quick to put together, something we could take with us and also something that we could eat knowing it was full of all the good things. We are also big fans of cookies and coffee for breakfast, especially when we are in a bit of a hurry, and these work as a good, wholesome breakfast cookie. So to us they tick all the boxes as an everyone cookie.
They are a mix of soft, a little chewy and just the right amount of sweet - and we also have a fun trick to make them perfectly crunchy. You feel like you ate something wholesome, but still feel slightly guilty, all at the same time!
Making these also made me think about why I don't make that many cookies, and I realised that for so long now I have had internet cookie intimidation (new world problem I think ha). So many of the cookie recipes online and in books are so very perfect looking. And so I have just decided to embrace the imperfect cookie, as you know what, cookies aren't perfect - and either is life. So embrace the imperfect cookie I say.
So hopefully, these are achievable, everyday, everyone cookies. And please, embrace the imperfection as you make these.
Makes approx. 20 large cookies // Time 5 minutes prep (if pumpkin pre-cooked) + 15 minutes baking
Recipe.
Ingredients
280g almond meal (approx. 2 1/2 cups - you can use a high powered blender to make from almonds)
¾ cup (100g) roughly chopped almonds
½ cup (70g) cacao nibs
⅔ cup (100g) unrefined sugar (we use rapadura)
½ cup (approx. 130g) steamed, mashed pumpkin
½ cup (100g) coconut oil
2 tablespoons psyllium husks
1 teaspoon bicarbonate soda
¼ teaspoon unrefined sea salt
1 teaspoon vanilla extract
Method
Preheat a fan forced oven to 180 degrees. Line 2 large baking trays with baking paper or a re-useable baking mat.
In a medium size bowl, combine all ingredients together. Mix well and allow to sit for a minute or two to let the ingredients come together.
With a spoon or ice-cream scoop, scoop out balls of the mixture, place on the baking tray and flatten well, so they're about 5-7mm-ish thick. You can oil the spoon to make the cookies easier to flatten.
Bake for 15 minutes or until they are a golden brown colour. Remove from the oven and allow to sit until completely cool - about 20 minutes - then place on a cooling rack until room temperature.
And now comes the trick to take these cookies to the next-level. Freeze them! When you store them in an airtight container in the freezer, they don't freeze solid because of the coconut oil and sugar, instead they are perfectly crunchy and cold - ideal for summer!
And if you aren't vegan or dairy free, these are super awesome when served with cream or ice-cream too!
NOTE: For an even crunchier cookie, omit the pumpkin.
P.S.
Recently we went to Sydney to chat about the book and while we were there we got a little distracted in the amazing Kinokuniya book store, where we ended up buying all of our family/friends Christmas books! We aren't massive into buying things, but it's CHRISTMAS(!) - and we do love books and love to celebrate the amazing work of some of our favourite authors. So here are a few of our favourites that we have bought as presents this Christmas. They are all our favourite kind of book: a mixture of good food, thoughtful design, big ideas and, of course, plants.
We are excited to say that we also feature in "The Field Guide to Australian Produce" and Gestalten's "Evergreen Living with Plants" - both out now (see preview's on the right below).
