Pumpkin Flour Cookies
10 servings
30 minutes
The recipe is taken from the book "Pumpkin Stories". "What are these cookies made of and why are they such a strange color?" you may ask or be asked. Don't worry, it's just pumpkin flour. Yes, it has an unusual greenish color, but the wealth of vitamins and minerals it contains make pumpkin flour truly indispensable in any kitchen. Pumpkin seed flour contains a record amount of proteins and various biologically active components that have a beneficial effect on the entire human body. It behaves well in baking and makes amazing cookies.
1
Preheat the oven to 180 degrees. Line the baking tray with silicone-coated parchment paper.
2
Mash softened butter or coconut oil with sugar. Add pumpkin flour to the mixture and stir. Gradually add warm water, mixing slightly but not until smooth.
- Butter: 85 g
- Cane sugar: 125 g
- Pumpkin flour: 1 glass
- Water: 75 ml
3
Then add wheat flour, cinnamon, vanilla extract, salt, and baking soda. Mix everything thoroughly and knead a soft dough by hand. Add 1 tablespoon of warm water if the dough continues to crumble and doesn't form a ball.
- Wheat flour: 1 glass
- Cinnamon: 0.3 teaspoon
- Vanilla extract: 0.5 teaspoon
- Sea salt: pinch
- Soda: 0.3 teaspoon
- Water: 75 ml
4
Roll out the prepared dough on a floured surface to a thickness of 5–7 mm. Cut out cookies using a glass or various molds.
5
Transfer the cookies to a baking sheet and send them to the oven for 12-15 minutes if you want them soft and crumbly, or for 20 minutes if you want them crispy.
6
Let the hot cookies cool on a flat surface to maintain their shape.
7
Pour hot herbal tea into cups and dip cookies in it.