DIRECTIONS

1. Preheat the oven to 160 °C fan assisted.
2. Take the pumpkin without the rind and seeds and place it on a baking tray lined with parchment paper.
3. Bake for 20 minutes.
4. Meanwhile, in a blender, blend the banana, peanut butter, cinnamon and sweetener.
5. Once the pumpkin is ready, remove it from the oven and let it cool.
6. While still warm, add it to the rest of the ingredients in the blender and blend until you obtain a smooth and very soft mixture.
7. Now place the mixture into a bowl and add the flour.
8. Place the dough onto the same baking tray used previously (but lined with a new sheet of parchment paper), with the help of a spoon, taking care to form discs no thicker than 1 cm.
9. Bake for 20 minutes.
10. Once ready, remove from the oven and let cool.
11. Meanwhile, melt the chocolate in a bain-marie.
12. Take the cookies and dip them completely in the chocolate, and place them on the same baking tray or on a plate covered with parchment paper.
13. Place the cookies in the refrigerator to let the chocolate solidify.
14. After about 1 hour, the cookies are ready to be eaten.