Chocolate Thumbprint Cookies

Instead of going to the gym after work today, I had an overwhelming urge to make cookies….. Hardly as useful in terms of cardio-vascular health but good for the soul. In light of the fact that I should have been at the gym, I did not want a sugar-filled cookie so I thought I would experienment again with pumpkin purée in a cookie. Pleased to say, I think the experiment was a success 🙂

Here’s a few reasons to feel great about eating these cookies….
* Nuts contain lots of GOOD fats and are also a good source of dietary fibre providing a wide range of essential nutrients, including several B group vitamins, vitamin E, minerals such as iron, zinc, potassium and magnesium, antioxidant minerals, plus other antioxidant compounds.
* Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food
* Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid

1/2 cup almond meal (you could use oatmeal I guess if you like)
1/4 cup plain protein powder
1/4 cup sunflower seeds (OPTIONAL)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon mixed spice
Stevia to taste
1/4 raw cacao
1/4 cup nut butter (I used CAC (coconut almond & cashew)
3/4 cup pumpkin puree
Extra nut butter for the top

In a mixing bowl add almond meal, protein powder, spice, baking powder and soda, sunflower seeds and cacao and mix well to get out any lumps. In a small bowl combine nut butter, pumpkin purée and stevia. Once this is mixed well, add the wet ingredients to the dry and mix to combine. Spoon onto a baking paper lined tray and shape as you like depending on if you want thick or thinner cookies. Spoon an extra little bit of nut butter on top. Bake on 180C for about 20 mins or until they are browned on top and cooked through. Allow to cool. Store in the fridge or freezer.