Pumpkin Walnut Cookies with Choc Buttons
Hey there,
Last week I asked you on my Instagram what kind of recipe you’d like for this week and people were asking for another pumpkin recipe, so here you go.
Let’s have something sweet: Pumpkin Walnut Cookies with Choc Buttons
I decided to go with something sweet for this week’s recipes. I also haven’t baked in quite a while so I went ahead and combined the two and this is how my pumpkin walnut cookies with choc buttons were created.
How a recipe comes together at my house.
On Friday morning I knew I was going to make something pumpkin-y, however, I hadn’t decided on the add-ins I wanted to add. I went to the farmers market first, where I got the pumpkin and a bunch of other veggies and then I went to one of the zero waste shops in the city where I found these chocolate buttons and that was how they were added to the mix. Also at the zero waste shop I found some Swiss walnuts and I love walnuts, especially in baked goods so I decided to add those as well. Well and that was my Friday morning aka how most recipes of mine are created. I just see what the market or the shops offer and then I get creative.
Have fun making this!
Pumpkin Walnut Cookies with Choc Buttons
Pumpkin Walnut Cookies with Choc Buttons
Pumpkin Walnut Cookies with Choc Buttons
Pumpkin Walnut Cookies with Choc Buttons
- Spicemix:
- 1 cup pumpkin puree*
- ¾ cup spelt wholegrain flour
- ½ cup coconut sugar
- ¼ cup coconut milk**
- 1 tbs flax seed, ground
- ¼ tsp vanilla
- ½ tsp baking powder
- 1 dash salt
- Topping:
- ¼ cup walnuts, roughly chopped
- 24 chocolate buttons***
- Preheat oven to 180°C.
- Add all of the ingredients but the choc buttons and about 1tbs of the nuts into a large mixing bowl. Mix until well combined. The cookie dough should still be soft but not runny.
- To shape the cookies, oil an ice cream scoop and make eight scoops of cookie dough, place each of them on a lined baking sheet and press to about 1 cm thickness. The cookies won’t spread as there is no oil or other source of fat added hence you’ll need to shape them before baking. Press three buttons into each cookie and top with additional chopped walnuts.
- Bake for twenty minutes. Let cool completely and enjoy!
*Store-bought pumpkin puree isn’t available in Switzerland hence I make my own. For this I just half one Hokkaido pumpkin, remove the seeds and bake it cut side down for about 40 minutes at 200°C. I then mash it with a fork or puree it a food processor.
**I used a kind of cooking coconut milk, it’s called Coconut milk for cooking by the brand Dr. Martins. You can, however, use regular coconut milk.
***I found my choc buttons at a zero waste shop in Zurich (foifi ZeroWaste Ladencafé). You can also use
Pumpkin Walnut Cookies with Choc Buttons
Happy Tuesday!
xx
It’s pretty clear that EVERYONE is on that pumpkin craze. I don’t blame them–pumpkin is the best, especially in desserts, savory dishes, and in sides and appetizers! These pumpkin walnut cookies look so adorable and delicate. Each chocolate button probably melts in your mouth with the beautifully crisp cookie, which is phenomenal–textural difference is critical in my opinion!
Thanks so much for your lovely comment and I agree about the pumpkin craze. Pumpkin’s just too yumm to not be eaten on the daily.
Made them yesterday – so delicious 🙂
I made them with buckwheat flour
Yayyy, glad youliked them and thanks for letting me know that buckwheat flour works as well 🙂 !!