It’s been a while since I posted here on the blog but I have a very good reason this time actually! It’s something that I knew for about two months before it happened but didn’t really believe it myself until I was actually there so that’s why I didn’t want to mention it here or anywhere else for that matter. Anyway, those of you who follow me on my social media (Facebook and Instagram) know already what I’m talking about. I couldn’t be more happy and grateful that I was invited by the sweetest Eva Kosmas Flores from Adventures in Cooking blog to join her and her team in beautiful Croatian region of Istria and help out at First We Eat food photography workshop she has been organizing there for third year in a row! It was a bit surreal to be there with somebody whose work I admire so much and be part of all ‘behind the scene’ part of the workshop, to learn, to meet so many amazing talented ladies from all over the world and to be doing what I love the most. But I’ll leave all that for another blog post where I’ll share my workshop experience and many, many photos for all of you who are interested! 🙂
Today we talk about cookies! 😀 And real Autumn flavoured cookies, with pumpkin, coconut sugar, cinnamon, vanilla, nutmeg and of course dark chocolate too! This is the first time I baked cookies with pumpkin and to be honest it took me three times to get these right how I wanted them to be. First time I used egg in the recipe and they turned out too cakey. So I realised that egg is making them this way so decided to bake them again and this time egg-less. So second time they were not so cakey but still I wasn’t happy with their texture and I realised that too much nutmeg in cookies is definitely NOT a good thing. So third time I didn’t use baking powder but baking soda instead, no egg and I drastically reduced the amount of nutmeg but increased vanilla. And yaaay third time is the luck and they turned out perfect, soft, slightly chewy, mildly sweet with those lovely cinnamon and vanilla flavour s and a hint of nutmeg. Of course dark chocolate make everything better so be generous with chocolate when making these! 😀
Did I mention I love pumpkin and I’m kind of obsessed with them! Love roasting them, baking with them, decorating my home with all pumpkin varieties I can find at farmer’s market! Pumpkin is really a Queen of Autumn and I definitely want to make more recipe for the blog with this wonderful ingredient. What is your favourite pumpkin recipe? Tell me in the comments and it might just inspire me for the next pumpkin blog post! 🙂
Oh there is one more thing I want to say about these cookies, because of the pumpkin puree used here, they are very soft and definitely not a crispy cookie that you might expect. So just so you know that these are delicious and soft and perfect with a glass of almond or oat milk (or any other you prefer). They are also mildly sweet because I used coconut sugar as a healthier option but if you prefer sweeter cookies, you can use brown sugar instead and also sweeter chocolate (I used the one with 70 % cacao). Hope you’ll give these a try and please let me know if you do!
Recipe in English:
- 2 cups spelt flour (or chickpea for GF version)
- ¾ cup coconut sugar (or brown sugar)
- 1 tsp baking soda
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- pinch of salt
- ¾ cup pumpkin puree (I cooked a butternut squash and blended it into puree)
- ⅓ cup coconut oil, melted
- 2 tsp vanilla extract
- 1 cup dark chocolate, chopped
- Note: 1 cup = 240 ml
- Preheat oven to 175 C / 350 F. Line a baking tray with baking paper.
- In a large mixing bowl combine melted coconut oil, coconut sugar, pumpkin puree and vanilla extract and stir until it's all well combined.
- In another bowl combine flour, baking soda, salt, cinnamon and nutmeg.
- Add dry ingredients into wet ones and stir to combine.
- Add chopped dark chocolate and using a spoon place dough mixture on the prepared baking tray.
- Use about 1 tbsp of dough per cookie and leave some space in between because they will spread a little bit when baking.
- Bake for 10-12 minutes.
- They will be very soft when you remove them from the oven but leave them to cool and they will harden a little bit (while still staying soft).
- Keep in airtight container and enjoy!
Recipe in Croatian / Recept na hrvatskom:
- SASTOJCI
- 2 salice pirovog brasna (ili slanutkovog za GF verziju)
- ¾ salice kokosovog secera (ili smedjeg)
- 1 zlicica soda bikarbone
- 1 zlicica cimeta
- ⅛ zlicice muskatnog orascica
- prstohvat soli
- ¾ salice pirea od bundeve (ja sam skuhala muskatnu bundevu i napravila pire)
- ⅓ salice kokosovog ulja, otopljenog
- 2 zlicice vanilin ekstrakta
- 1 salica tamne cokolade, nasjeckane
- Napomena: 1 salica = 240 ml
- PRIPREMA
- Zagrijte pecnicu na 175 C. Oblozite pleh papirom za pecenje.
- U vecoj posudi izmijesajte otopljeno kokosovo ulje, kokosov secer, pire od bundeve i vanilin ekstrakt tako da se dobro sve poveze.
- U drugoj manjoj posudi pomijesajte brasno, soda bikarbonu, sol, cimet i muskatni orascic.
- Dodajte suhe sastojke u mokre i promijesajte da se sve poveze.
- Dodajte nasjeckanu cokoladu.
- Zlicom oblikujte kekse i stavljate 1 zlicu po keksu na pripremljeni pleh za pecenje. Ostavite malo mjesta izmedju jer ce se malo rasiriti prilikom pecenja.
- Ostavite da se peku 10 - 12 minuta
- Biti ce vrlo mekani pa ih ostavite da se ohlade. Tijekom hladjenja ce se malo stvrdnuti (ali i dalje ostati mekani).
- Drzite u zatvorenoj posudi / kutiji za kekse. Dobar tek!
*Thank you so much for being here, that makes me so happy! You can also follow my Travelling oven on Facebook, Instagram and Pinterest, as well as subscribe to receive new blog posts via email.
Leave a Reply