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Feed them right from the start

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our gift to you

Feed them right from the start


Halloween Pumpkin and Cinnamon Cookies

Serves: 12|Prep: 60 min

Wheat Free Vegan

Serves: 12|Prep: 60 min

Preparing healthy treats can help little ‘trick or treaters’ limit overindulging on candy and chocolate. These delicious spelt pumpkin cookies are an excellent alternative to commercial sugar-filled cookies. The combination of pumpkin, whole grain spelt flour and coconut sugar (an unprocessed, low glycemic index sweetener) ensures that these can be enjoyed without sending kid’s blood sugar levels through the roof. It’s also a perfect recipe to prepare with your kids and to be creative with!

Ingredients

Method


1 cup spelt flour
½ cup coconut oil
½ cup of coconut sugar
¼ cup of pumpkin puree
½ tsp vanilla powder or extract
½ tsp cinnamon
¼ tsp baking powder
⅛ tsp baking soda
Pinch of salt
1. Place spelt flour, cinnamon and salt in a large bowl.
2. Place coconut oil, sugar and pumpkin puree and vanilla together in a processor and process together.
3. Slowly add the dry mixture to the wet ingredients and continue to mix until it turns to dough. You can use an electric mixer.
4. Shape the dough into a ball and cover in an airtight container or wrap with cling wrap and place in the fridge for 30 min.
5. Preheat oven to 325ºF.
6. Line a baking tray with baking paper.
7. Remove dough from fridge, roll out onto a lightly floured surface and use a cookie cutter to cut into shapes ¼” thick. If the dough is still too wet, use extra flour to prevent sticking.
8. Place biscuits onto tray and bake in the oven for 10–15 min.
9. Remove from oven and allow to cool before eating.

Tip:
Cookies will come out soft to touch. Allow them to cool as they will harden as they cool. For a gluten-free version, use the Wholesome Child gluten-free flour mix (see page 32 in The Wholesome Child Book) to replace the spelt flour. Store in fridge for up to 4 days and in the freezer for up to 6 months.


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