Name: Cinnamon Spiced Pumpkin and Hazelnut Cookies Drizzled with Homemade Chocolate Sauce
Ingredients: 2 cups hazelnut meal (you could use any nut meal of your choice, almond works well also); 1 tsp cinnamon; 1/3 cup honey (maple syrup, or agave syrup); 1/2 cup cooked pumpkin puree; 1/2 tsp baking soda; Chocolate Topping:; 3 tbsp extra virgin coconut oil; 2 tbsp honey; 2 tbsp cocoa or cacao powder; 1 tsp pure vanilla extract

Cinnamon Spiced Pumpkin and Hazelnut Cookies Drizzled with Homemade Chocolate Sauce

Servings

Author Red Ape Cinnamon

Ingredients

2 cups hazelnut meal you could use any nut meal of your choice, almond works well also
1 tsp cinnamon
1/3 cup honey maple syrup, or agave syrup
1/2 cup cooked pumpkin puree
1/2 tsp baking soda
Chocolate Topping:
3 tbsp extra virgin coconut oil
2 tbsp honey
2 tbsp cocoa or cacao powder
1 tsp pure vanilla extract

Instructions

Preheat the oven to 160° C or 320° F. 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 then place them on the baking tray. Press on each ball lightly to form a flat cookie shape.
Bake in the oven for 12 minutes or until lightly golden. Be sure to watch toward the end as the bottoms can burn easily.
Remove from the oven, and leave to cool.
Chocolate Sauce Instructions:
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.