Try these cinnamon-spiced pumpkin and hazelnut cookies. Picture / Eleanor Ozich.
Try these cinnamon-spiced pumpkin and hazelnut cookies. Picture / Eleanor Ozich.
These pumpkin and hazelnut meal cookies are subtly spiced with cinnamon and drizzled with homemade dark chocolate sauce.
They are incredibly soft and chewy, just as a cookie should be, and free of gluten, wheat, refined sugar, dairy and eggs. You could also make them using banana instead of thepumpkin if you prefer.
CINNAMON-SPICED PUMPKIN AND HAZELNUT COOKIES DRIZZLED WITH HOMEMADE CHOCOLATE SAUCE
Ingredients Makes 15 cookies
• 2 cups hazelnut meal* • 1 tsp cinnamon • 1 cup pitted medjool dates • ½ cup cooked pumpkin puree • ½ tsp baking soda • 1 Tbsp apple cider vinegar *You could use any nut meal of your choice; almond works well also.
Chocolate topping • 3 Tbsp extra-virgin coconut oil • 2 Tbsp honey or pure maple syrup • 2 Tbsp cocoa or cacao powder • 1 tsp pure vanilla extract
1. Set the oven to 160C, and line a baking tray with baking paper.
2. 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.
