Delicious, cosy and warming spiced autumnal cookies with pumpkin puree and chocolate chunks.


100g oats
4 tbsp (40g) chia seeds (goldenberry chia seed mix)
50g desiccated coconut
125g pumpkin (or butternut squash) puree
6 tbsp (80g) maple syrup
75g cashew butter
1 tbsp pumpkin pie spice (or: 1 tsp cinnamon, ½ tsp mixed spice, ½ tsp ground ginger)
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
40g chocolate chips or chunks


Preheat the oven to 180Fan/200*C and line a baking sheet with parchment paper.
Add the oats, chia seeds and desiccated coconut to a food processor and blitz until a resembles crumbs but not too fine.
Now add the pumpkin or butternut squash, cashew butter, maple syrup, all the spices, baking powder, salt, and vanilla extract. Whizz again until a sticky dough is formed.
Add the chocolate chips, and process briefly until just combined.
Using a tbsp and your hands, roll into balls. This may get sticky so wash your hands in between as necessary.
Place each cookie on the baking sheet and press to flatten slightly.
Bake for 14-16 minutes or until turning golden brown.
Allow to cool on the parchment paper on a wire rack completely before storing in an airtight container for up to 5 days or in the freezer for longer.

Amy Lanza, 25, launched her award winning vegan blog Nourishing Amy in May 2018. She studied languages at Warwick University, before working at the Deliciously Ella deli and is now working at the Health Bloggers Community.

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