Pumpkin Spice Cookie Dough
Author: Annelina Waller
Prep time: 15 mins
Total time: 15 mins
  • 150 g Hokkaido pumpkin (raw, deseeded)
  • 100 ml coconut milk, full-fat
  • 6-8 dates
  • 100 g almond flour
  • 50 g oat flour
  • 1,5 tsp pumpkin spice
  • pinch of Tonka bean
  • Optional for more creaminess: 1 tbs almond butter plus chocolate chips.
  1. cook pumpkin in your coconut milk to save the good vitamins.
  2. once done, place all ingredients in your blender and mix until creamy.
  3. stir in the chocolate chips if you like and freeze for 1 hour.
  4. store in the fridge for up to a week.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-spice-cookie-dough/