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.
- cook pumpkin in your coconut milk to save the good vitamins.
- once done, place all ingredients in your blender and mix until creamy.
- stir in the chocolate chips if you like and freeze for 1 hour.
- store in the fridge for up to a week.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-spice-cookie-dough/
3.5.3208