Gluten-free pumpkin and mini-donut cookies
For 9 large or 12 medium units
Add a touch of autumn to your snacks with these delicious pumpkin and mini chocolate chip cookies, crispy on the outside and tender on the inside.
Ingredients
200 g rice flour
100 g maize starch (or 300 g wheat flour if gluten-containing version is desired)
100 g butter at room temperature
70 g of demerara cane sugar AlterNativa3
30 g of Golden Light cane sugar AlterNativa3
1 teaspoon baking powder
100 g pumpkin puree
1 egg
1 pinch of salt
80 g of chocolate mini-drops AlterNativa3
1 teaspoon vanilla powder or 1 tablespoon vanilla essence
Preparation
- Beat the butter with the two types of Alternativa3 cane sugar until creamy.
- Stir in the pumpkin puree and egg, beating until smooth.
- In a separate bowl, mix the rice flour, cornstarch, baking powder, salt and vanilla powder (if using vanilla essence, add it in the previous step).
- Add the dry ingredients to the wet mixture and stir until a uniform dough is formed.
- Stir in the AlterNativa3 mini chocolate drops and mix well.
- Form portions on a baking tray lined with parchment paper and flatten them slightly with your fingers.
- Bake in a preheated oven at 180 °C for about 15 minutes, or until golden brown around the edges.
- Leave to cool on a wire rack... and ready to enjoy!
Did you know that...?
The Fairtrade cane sugar we use in these biscuits is sourced from Manduviraa cooperative of small-scale producers of Paraguay.
Thanks to the fair trade premiumshave put in place real actions such as the delivery of school kits to 600 childrenuniversity scholarships for 60 young people, support for the sustainable production and the creation of community health kits in rural areas with difficult access to health care.
When you choose this sugar, you don't just sweeten. You generate real opportunities.
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