• Nicoletta Fornaro

Vegan pumpkin and tangerine cookies with hazelnuts and chocolate chips


What does one do on a lazy and foggy Sunday? Bake some cookies!

Although not officially winter yet, it's starting to get very cold, so I decided to stay home and get my hands dirty in the kitchen. I'm going to prepare a snack to accompany the usual afternoon cup of tea: a batch of vegan cookies with pumpkin and tangerine juice with chocolate chips and hazelnuts.

Tangerines because right now it's the season and my husband and I always buy lots to binge on after dinner (then we like to put the skin on the heaters so the whole house smells like citrus. So nice... ) and pumpkin because I like its soft texture, plus I had bought a big one this Thursday at the market and want to use it, while the hazelnuts and chocolate chips add crunchiness and contrast with the sweetness of the other ingredients.

To be completely honest with you, it's the first time I try this recipe, but I'm quite happy with the result and have decided to share it with you.

To describe these vegan pumpkin and tangerine cookies I'm going to avail myself of the Italian expression "brutti ma buoni", which means ugly but tasty. First I baked the pumpkin, then I mashed it and combined it with the flour, the other dry ingredients and the tangerine juice and made a ball, which I rolled and sliced to cut out the biscuits. Plenty of cocoa powder to top and a nice cup of tea or coffee to dip and that's it! A healthy, light and seasonal snack.

Mind that I didn't use a lot of sugar because I'm not a big sweet tooth, so these biscuits aren't particularly sweet, but if you like your sweets to be sweet, just add sugar and/or 3 tea spoons of honey. The texture should be soft in the inside and crunchier on the outside. A trick I always use is, after greasing the parchment paper, to sprinkle some breadcrumbs, so whatever food I put on it does not stick. Enjoy!

RECIPE: PUMPKIN AND TANGERINE COOKIES

INGREDIENTS (For a batch of 30 cookies)

80 ml seed oil

120 gr brown sugar

100 gr mashed pumpkin puree

grated tangerine zests

260 gr whole wheat flour

1 teaspoon of baking soda

120 gr chocolate chips

10/12 roughly crushed hazelnuts

a pinch of salt

dark cocoa powder to garnish

METHOD

1) Pre-heat the oven at 200°.

2) Remove the seeds from the pumpkin with a spoon, slice, then grease some parchment paper and bake for about 50 minutes.

3) When ready, let cool and remove skin with a small sharp knife. Put the pulp in a bowl and mash until you obtain a nice and smooth puree.

4) In a bowl, combine sugar and oil. Add the pumpkin puree, the chocolate chips, the crushed hazelnuts, the baking powder and the tangerine zests and amalgamate well.

5) Cover the dough in plastic wrap and let rest in the fridge for about 30 minutes.

6) Pre-heat oven at 200° and when it's time, take out the dough from the fridge, grease some parchment paper and using your hands form some small balls (about the size of a walnut). Place them on the parchment paper and flatten them a little with the top of your fingers, then bake for about 12/14 minutes.

7) When ready, let cool and sprinkle with cocoa powder.

*Add sugar if you want sweeter cookies

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