It's that crazy time of the year again when our kids turn into ghouls, ghosts and goblins and take to the streets for their annual dose of trick or treating. It still baffles me how much of a "thing" Halloween has become in Australia. It's virtually impossible to avoid it too, especially if you have children.
I'm not one to condone excessive sugar binging, but it's still fun to get into the spirit of things and make some happy memories. Rather than buying tons of plastic wrapped, sugar rotting treats, why not try and make your own this year. Absolutely love this Halloween inspired chocolate cookie by Emma Swanston from Better with Cake.
It's a trick and a treat in one delicious mouthful. Who can say no to a melt in your mouth chocolate cookie with a sneaky serve of veg hidden inside?
These cookies are gluten, dairy, egg, grain, refined sugar-free and are keto, vegan and paleo friendly.
Time: 15 Mins | Yield: 10 - 12
Ingredients1 cup Almond butter (or nut/seed butter of choice)
1/4 cup pumpkin puree
1 teaspoon of vanilla
2 Tablespoons of cacao
2 teaspoons of pumpkin spice mix
3 Tablespoons of monk fruit sweetener (or 1/4 C of coconut sugar)
1 teaspoon of instant espresso – optional this really helps enhance the richness of the chocolate
1/2 teaspoon of baking powder
A pinch of salt
3-4 Tablespoons of roughly chopped dark chocolate (1/2 a block of Pumpy Jackson) for drizzling
Optional2-4 scoops of collagen – Optional for gut healing goodness – vegan friends omit
1 teaspoon of maca – for hormone balance
- Pre-heat oven to 175’C/350’F
- Line a baking sheet with baking/parchment paper and set aside.
- Place all ingredients apart from the chocolate into a medium size bowl (or just throw it all in your trusty old’ food processor or blender) and stir until well combined.
- Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepared baking sheet. Then use your hands and roll into balls and use a fork to gently press down (and make a pretty pattern on top if you like) Note: If you want a thinner, crispier cookie then feel free to press them out nice and flat. Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose
- Repeat until all the mixture has been used.
- Once you have all your cookies shaped bake for 8-10 minutes until the tops are just set and the edges are slightly crisp. Note: they will firm up as they cool so be careful not to over-bake.
- If you’re going to add the chocolate drizzle simply melt chocolate by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.