Wednesday, October 23, 2013

CINNAMON SPICED PUMPKIN AND HAZELNUT COOKIES DRIZZLED WITH HOME MADE CHOCOLATE SAUCE


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
1/3 cup honey, maple or agave syrup
1/2 cup cooked pumpkin puree
1/2 tsp baking soda

*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.

In a mixing bowl, whisk together the cinnamon, honey and pumpkin until smooth. Add the hazelnut meal and baking soda, and continue to mix until well combined.

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.

*gluten free
*dairy free
*refined sugar free
*egg 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.

4 comments:

  1. This looks amazing. What kind of pumpkin puree do you use? Canned, or do you roast your own?

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    1. Hey! I simply boiled some pumpkin in water, used half the the cookies, and the other half I mashed with butter and sea salt for the kids dinner! :)

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  2. Hi Eleanor, I arrived at your blog on Monday and have already devoured about a third of it. I too love cooking with wholefoods and seasonal ingredients and I particularly love your fresh and simple approach. I have subscribed and look forward to seeing you in my daily read. These biscuits are going on my weekend baking list.
    Rose in Australia

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  3. Hey Eleanor, do these biscuits come out crunchy or slightly softened? Thanks!

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