Ingredients: 

• 1 cup unsweetened peanut butter
• 1/4 cup thick pumpkin puree
• 2 tbsp date palm jaggery/organic jaggery powder
• 1/4 tsp Ceylon cinnamon powder
• 1/4 tsp ground flaxseeds
• 4 to 5 tbsp pre-soaked and dried black raisins

Method: 

• Preheat the oven at 300 degrees Celsius.
• Place the ingredients in the blender.
• Blend till well combined.
• Using a tablespoon drop the batter in the baking tray greased with A2 cow ghee.
• Bake for 12-15 mins.
• Keep checking when they turn golden brown they are done.
• Let them cool down.

 Notes:

• Pumpkins contain beta-carotene, which is converted to vitamin A when consumed.
• Pumpkin is rich in fibre, Vitamin E, potassium and iron.
• Black raisins are rich in natural antioxidants and iron.
• Homemade peanut butter is rich in fibre, trace minerals like selenium, boron, healthy fat and protein.
• Add in more toppings like coconut flakes, nuts, cacao nibs, as per choice.

Download PDF: Pumpkin Drop Cookies