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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.
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
30 g of Golden Light cane sugar
1 teaspoon baking powder
100 g pumpkin puree
1 egg
1 pinch of salt
80 g of chocolate mini-drops
1 teaspoon vanilla powder or 1 tablespoon vanilla essence
Do you know where your cocoa comes from?
With fair trade you not only enjoy high quality cocoa, you also know who grows it and under what conditions. The traceability is essential: behind every grain there are producing families who receive a fair price and work in a sustainable way to protect their farms and their territory.
The cocoa we use in this recipe comes from Conacado, a cooperative in the Dominican Republic that brings together more than 9,000 cocoa-growing families. Their community organisation promotes better incomes, training and projects that strengthen rural communities. Get to know them here.
Always look for certifications such as Fairtrade to make sure that your purchasing decisions generate a real and positive impact.
Price range: 3,23€ through 26,74€
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