Low Fat Vegan Pumpkin Cookies

Ingredients

• Pumpkin, boiled and mashed, 250 grams
• Canola Oil, 6 tablespoons
• White Sugar, 50 grams
• Cinnamon Powder, 1/8 teaspoon
• All-purpose Flour, 100 grams
• Gluten-free Baking Powder, 1 teaspoon
• Salt, iodized, 1 pinch
• Barry Callebaut Dark Chocolate Callets

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

1. Combine flour, cinnamon powder, baking powder, and salt together in medium bowl. Set aside.
2. Whisk mashed pumpkin, oil and sugar in a bowl until emulsified. Gently fold in dry ingredients into wet mixture until smooth.
3. Using pastry bag with star tip nozzle, pipe batter to a drop flower shape onto prepared sheets, spacing them about 1 inch apart. Put 1 piece Chocolate Callet in the center.
4. Bake cookies, 10 to 12 minutes, until sides are firm. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.