Pumpkin Blondie Cookies | Recipe | Natalie Penny

Name: Pumpkin Blondie Cookies | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Pre heat the oven to 180°C; Combine the dry and wet in two separate bowls, then combine the two together.; Line 2 -3 baking trays with parchment, and add good tablespoon sized dollops to the tray. Lightly push down.; Bake for 12-15mins or until lightly golden.; Remove and place on a wire rack to cool a little.; Mix the glaze ingredients together or melt some dark chocolate in a Bain Marie.; Drizzle the glaze or chocolate on top of the cookies and allow to set, before storing in an airtight container. Trying not to eat all at once!

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Well I wasn't sure what to call these, but they are a sort of chewy moist cookie. They are super moorish, lovely and light. They happen to be gluten free,…

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Ingredients

Ingredients
Instructions
Pre heat the oven to 180°C
Combine the dry and wet in two separate bowls, then combine the two together.
Line 2 -3 baking trays with parchment, and add good tablespoon sized dollops to the tray. Lightly push down.
Bake for 12-15mins or until lightly golden.
Remove and place on a wire rack to cool a little.
Mix the glaze ingredients together or melt some dark chocolate in a Bain Marie.
Drizzle the glaze or chocolate on top of the cookies and allow to set, before storing in an airtight container. Trying not to eat all at once!