Delicious Pumpkin Peanut Butter Cookies

9 tablespoons of rice flour

200-230 g of fresh pumpkin

1 egg yolk

1 tablespoon of coconut oil

1 tablespoon of creamy peanut butter

20-30 ml water

1. Cut and peel two pieces of pumpkin, weighing about 200-230g. Wash and place them in a pot, covering them with enough cold water. Bring to a boil and simmer for 20 minutes. Drain and mash the pumpkin with a fork.
2. In a mixing bowl, beat one egg yolk thoroughly. Add coconut oil and continue stirring. Introduce the creamy peanut butter into the mixture and blend until all three ingredients are well combined.
3. Gradually add rice flour to the mixture, stirring continuously. If the mixture becomes too thick, incorporate water. Alternate between adding flour and mashed pumpkin until the consistency is slightly thicker than that of a cake batter.
4. Grease the bottom of a baking tray with a small amount of coconut oil and place a sheet of parchment paper on top.
5. Using a tablespoon, drop small portions of the mixture onto the parchment paper, spreading them thinly. Bake at 180 degrees without a fan for 25-30 minutes. If desired, flip the cookies over halfway through the baking time. This mixture yields enough for two trays.

Voila! Enjoy these treats!