Quick & Healthy Hazelnut & Pumpkin Seed Cookies

I’ve been feeling the need to vary my cookies a bit and move away from using margarine and oils in my baking, but was a little unsure as to what I could use to make sure that I maintained a cookie like consistency and not end up a kitchen disaster.  So I’ve been experimenting today and baked some of these pretty healthy and wholesome cookies that taste seriously good. They still have a consistency that’s not quite biscuit, not quite cake, but I like it.

I love anything with oats (perhaps it’s the Scottish in me) I was always certain as a child that I was taller because I ate a load of porridge and it rained all the time… the guy on the porridge packet was a giant! But I do still love oats and have an interesting dish I want to try this week (savoury).

So back to my cookies, quick, healthy, oat-iliciousness, a winning combination in my book.

hazlenut & pumpkin seed

Healthy Hazelnut & Pumpkin Seed Cookies (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 6-8 cookies

 

Ingredients 

½ cup oats (make sure GF)

½ cup buckwheat flour

¼ tsp baking soda

1/8 tsp baking powder

6 dates pureed with 4 tbsp almond milk

2 tbsp smooth unsweetened peanut butter

2 tbsp maple syrup

1 teaspoon vanilla

2 tbsp raisins

½ tsp cinnamon

 

Top with 4 sliced hazelnuts & 1 tbsp pumpkin seeds

 

Method

 

1. Preheat oven to 180 degrees Celsius and line a baking tray with parchments

2. In a mixing bowl combine the flour, oats, baking soda, baking powder and cinnamon

3. In a separate bowl combine the peanut butter, vanilla and maple syrup with the date puree (I popped the dates in a bowl with the almond milk and popped in the microwave for 30 seconds then used a stick blender to puree).

4. Add the wet ingredients to the dry and fold together adding in the raisins and giving it one last stir.

5. Using your hands (wet them first) roll roughly a tablespoon worth of dough into a ball and place on the baking tray, pressing slightly with a fork to flatten out, then sprinkle over the finely chopped hazelnuts and pumpkin seeds on top and pop in the oven for 10 – 12 minutes, remove from heat and allow to cool.

 

(WARNING – just so you know – when you mix the dates, almond milk, maple syrup, peanut butter and vanilla together and taste it… you might not be able to stop eating it… just saying is all!)

 

 

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