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Spiced pumpkin and currant cookies

Got some roast or mashed pumpkin leftover from dinner? Try these little kid (and adult) approved cookies.

You'll need:

  • About 230 grams of roasted or mashed pumpkin

  • 150 grams of Almond meal

  • 1 tblsp potato starch (or arrowroot)

  • 1 tsp cinnamon powder

  • 1 tsp turmeric powder

  • 1/2 cup currants

  • 1/4 cup olive oil

  • 1 tblsp honey (optional)

Combine all ingredients in a food processor except for the currants and blend till combined. Add the currants and pulse till combined.

Cover a baking tray with baking paper or a silicon baking sheet and use a two spoons to dollop cookie dough in even balls. Flatten with the back of the spoon.

Bake in a low/moderate oven (130 degrees Celcius) for around 35 mins. These cookies will be soft and moist and are best eaten warm out of the oven!

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