Double Pumpkin Cookies

Makes approximately 30 small cookies

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Ingredients

70g oats

100g self-raising flour

30g soft brown sugar (dark or light)

1 teaspoons mixed spice

1 large free-range egg

1 banana, mashed

30g pumpkin seeds

3 tablespoons unrefined (cold-pressed) rapeseed oil

2 tablespoons water

100g pumpkin, grated (we recommend using a culinary pumpkin as carving pumpkins often have little taste)

Method

Pre-heat the oven to 175°C (fan oven)

Mix the oats, self-raising flour, soft brown sugar and mixed spice together in a bowl.

Beat the egg in a separate bowl and add to the dry ingredients with the banana, pumpkin seeds, oil and water.

Stir in the grated pumpkin and mix thoroughly.

Using two teaspoons, place small dollops of the mixture onto sheets of baking parchment and bake for 10-12 minutes.

The cookies puff up a little in the oven. They are cooked through when the bottoms are golden.

Leave to cool on a wire cooling rack.