These soft cookies are easy to prepare and make a great breakfast or lunch box addition. I use natural unrefined sweeteners and spelt flour.

You will need:
1/2 cup pumpkin puree
2 tablespoons Dical House Organic Maple Syrup by Bio Rinatura
1 tablespoon Dical House Coconut Sugar by Bio Rinatura
1 egg
1 Dical House Bourbon Vanilla Stick by Jurgen Langbein
1 tablespoon olive oil
3 tablespoons chopped walnuts
1/2 teaspoon cinnamon
A pinch of grated nutmeg
1 teaspoon bicarbonate of soda
A pinch of salt
1/2 cup oats
1/2 cup spelt flour
1 teaspoon cornflour
1/2 cup sugar free and dairy free chocolate chips
A baking tray and non stick baking spray

In a large bowl mix the spelt flour, cornflour, oats, bicarbonate of soda, cinnamon, nutmeg, walnuts, vanilla and coconut sugar.

In a separate bowl place the pumpkin puree. Add the egg and olive oil and mix.

Fold in the liquid ingredients into the flour mix. Do not overmix, just stir in gently and firmly until the mixture holds together.
Place in the fridge for half an hour.
Preheat the oven to 170C.
Use two spoons to place the cookies on the baking tray prepared with baking spray.
Bake for 12-15 minutes.
Allow the cookies to cool before you remove them from the dish.

You can find more of Lea's recipes on www.timesofmalta.com and follow her blog www.goodfoodeveryday.wordpress.com. She cooks live on TVM2 every Monday Tuesday and Friday afternoon.

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