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Pumpkin cookies


180 g baked Hokkaido pumpkin
40 g millet flour
40 g buckwheat flour
vanilla seeds or ready spice
2 tablespoons coconut sugar
1 handful raisins or cranberries
1 handful sunflower seeds
pinch gluten free baking powder
1 tablespoon coconut oil
pinch cinnamon
pinch cardamon


Slice the pumpkin into a crescent shape slices and place it in the oven. Bake for 2 minutes at 180 degrees. Peel the skin. Place all the ingredients in the kitchen mixer, blend it. At the end add raisins and sunflower seeds. Place the cookie batter on the baking paper and bake for 40 minutes at 180 ° C, then leave it in the oven to cool down.