• 30 g quinoa flour
  • 50 g buckwheat flour
  • 20 g millet flour (or grounded millet flakes)
  • 170g pumpkin (I use cubes from the freezer)
  • 50g cacao nibs or dark chocolat
  • Pinch of salt (Himalaya or Celtic Sea salt)
  • 1 tsp of baking soda (the one to cook!)
  • 5 tbsp extra vierge coconut oil
  • 4 tbsp maple sirop
  • 1 flax egg (made with plantbased milk)
  • ¾ tsp of cinnamon (ceylon)
  • ¼ tsp grounded ginger
  • ¼ tsp grounded or grated nutmeg


  1. Heat up the oven to 175° C
  2. Steam the pumpkin cubes and mash them until they are soft
  3. Put all the dry ingredients (except the cacao nibs or chocolate) in a bowl and mix well:
    • Buckwheat, quinoa, millet flour
    • Baking soda
    • Spices
  4. Put all the wet ingredients in another bowl and mix well:
    • Maple sirop
    • Coconut oil
    • Flax egg
    • Pumpkin mash
  5. Add the two bowls together, mix well and add the cacao nibs (or chopped chocolate)
  6. Put baking paper on a baking tray and use to soup spoons to make the cookies
  7. Bake 12 minutes in the oven until they are ready