We love nothing more than getting our chocolates into the hands of creative cooks and seeing what they can come up with.  Here’s a recipe from Elisa at the Happy Skin Kitchen who has used our Cranberry & Hazelnut bar to produce some cookies that are quite simply – to die for! 

So for those wanting to get their bake on this year, this recipe is the perfect place to start…..

Pumpkin Chocolate Chip Cookies

Makes about 10-12 cookies

Ingredients:

1 ¼ cup of oats
½ cup of ground almonds
½  cup of pumpkin puree
2 tablespoon of coconut oil – melted
3 tablespoons of runny almond butter
5 tablespoons of maple syrup or agave nectar
1 tablespoon of milled flaxseeds + 3 tablespoons of water
½  teaspoon of baking soda
½  teaspoon of bicarbonate of soda
½  teaspoon of cinnamon powder
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
A pinch of sea salt
50gr of MIA Cranberry Chocolate chopped into small pieces
2 tablespoons pumpkin seeds (optional)
2 tablespoons pecans, chopped
2 tablespoons dried cranberries, chopped

• Start by preheating the oven at 180 degrees Celsius.
• In a small bowl mix together the flaxseeds with the water and let it sit for 10 minutes until it becomes gloopy, kind of like a jelly.
• Place the oats in a blender and blend until they turn into a flour.
• Add the oat flour together with the ground almonds, baking powder, bicarbonate, salt and all the spices. Give it a good mix.
• In a separate bowl mix together the pumpkin puree, coconut oil, almond butter, maple syrup and the flaxseeds mixture.
• Pour the wet ingredients into the dry and mix everything together.
• Stir in the chopped up chocolate, pecans, pumpkin seeds and cranberry.
• Scoop out about 1 tablespoon of the cookie mixture and place it on a baking tray covered with parchment paper. With your hands roughly shape it into a cookie and repeat. Don’t worry if they don’t look perfect, they will still be delicious!
• Bake the cookies in the oven for 12-15 minutes. They will still be soft on the touch when they come out but they will harden during the cooling process. Let them cool for 20-30 minutes and then enjoy!

For more plant-based recipe inspiration, visit www.happyskinkitchen.com