These pumpkin and hazelnut meal cookies are subtly spiced with cinnamon and drizzled with home made dark chocolate sauce. They are incredibly soft and chewy, just as a cookie should be, and are free of gluten, wheat, refined sugar, dairy, and eggs. You could also make them using banana instead of the pumpkin if your prefer. Enjoy!
2 cups hazelnut meal*
1 tsp cinnamon
1 cup pitted medjool dates
1/2 cup cooked pumpkin puree
1/2 tsp baking soda
1 tbsp apple cider vinegar
*you could use any nut meal of your choice, almond works well also.
for the chocolate topping:
3 tbsp extra virgin coconut oil
2 tbsp honey
2 tbsp cocoa or cacao powder
1 tsp pure vanilla extract
Preheat the oven to 160 C, and line a baking tray with baking paper.
Add the hazelnut meal, cinnamon, dates, pumpkin, baking soda and apple cider vinegar to a food processor. Blend until the mixture begins to come together like a dough.
Using your hands, form small balls and the place them on to the baking tray. Press on each ball lightly to form flat a flat cookie shape.
Bake in the oven for 12 minutes or until lightly golden. Be sure to watch towards the end as the bottoms can burn easily.
Remove from the oven, and leave to cool.
To make the chocolate sauce, melt together the coconut oil and honey over very low heat. Add the cocoa and vanilla, and whisk until smooth. Remove from the heat and leave to cool slightly. The sauce with thicken a little.
Using a spoon, drizzle the sauce over the cookies.
Place the cookies in the fridge to set for 10-20 minutes.
Makes 15 cookies.
Will keep for 2-3 days in an airtight container.
*refined sugar free
I used Bobs Red Mill finely ground hazelnut meal, and organic Red Ape premium cinnamon, to find your nearest stockist for these wonderful products, check out the Organix Wholefoods website HERE.