Chocolate Chip Pumpkin Cookies

ingredients

• 190g Tigernut Flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon sea salt

• 1 and 1/2 teaspoons ground cinnamon

• 3/4 teaspoon pumpkin pie spice

• 50g light brown sugar

• 86g pumpkin puree

• 1 teaspoon vanilla extract

• 115g unsalted butter (melted & slightly cooled)

• 90g chocolate chips

instructions

1. Preheat oven to 175ºC and grease a cake tin with coconut oil (or butter)

2. Combine all dry ingredients through a sieve (tigernut flour, baking soda, sea salt)

3. In a separate bowl, whisk the eggs, coconut oil (or butter), non-dairy milk, maple syrup and vanilla extract

4. Create a well in the dry ingredients, add the wet ingredients and mix well

5. Carefully fold in the blueberries

6. Fill cake tin and add some more blueberries on top.

7. Bake for 25 - 30 minutes until a toothpick inserted in the middle comes out clean