Hey Everyone, how has your weekend been? Mine has included lots of (window) shopping, what else? haha. The plan for today includes a 7ish mile run and baking some beet brownies. I am very excited because this time next week I will be in Scotland, in St Andrews for a holiday!
So onto the recipe. These cookies are delicious, I adore brazil nuts and the flavour combined with the coconut? So. damn. good. But I can’t take all the credit for the recipe, as the Purely Twins recipe for 5 ingredient pumpkin cookies was the basis for this recipe. I thought I would share my tweaks as it is such a tasty combination. Trust me, the brazil nut butter takes it to a whole new level of yum.
Brazil nuts are also an excellent source of selenium an essential mineral that helps support the immune system (perfect for this time of year) and protect the heart and liver (by supporting liver detoxification).
Pumpkin Brazil Nut Cookies
- 1/2 cup brazil nut butter (I made my own by food processing just over 1/2 cup brazil nuts for ~5mins)
- 1 tbsp maple syrup
- 2 tbsp shredded coconut
- 2 tbsp coconut flour
- 2 tbsp pumpkin puree
Just stir everything together then shape into cookies and bake at a pre-heated oven of 170 C for around 10 mins (keep an eye on them). Let cookies cool on the tray before attempting to
take them off eat them. Enjoy!
I think I made around 7-8 (there’s only 3 left as you can see in the photos, plus not all of the batter made it to the oven…) but it really depends on how large you want your cookies.
Let me know if you try the recipe!