Cinnamon Hazelnut Cookies with Chocolate Ganache (V, GF)
Cookies, cookies and even more cookies! I love small & sweet snacks in between my delicious and nutritious meals and these little baked goodies fulfill that craving perfectly. They are nutty, cinnamony and filled with chocolate ganache! What more could you possibly want? Right.
buckwheat minus the wheat
Despite its misleading name, buckwheat is not a wheat. The edible portion comes from a plant that is related to sorrel and rhubarb – isn’t that surprising? Buckwheat is naturally glutenfree and therefore safe to consume for those who suffer from celiac disease or gluten sensitivity. These little groats are packed with nutritional goodies such as trace minerals (magnesium, manganese and copper), B vitamins (B6, pantothenic acid, folate, thiamin and niacin) as well as nutritional fiber. The carbohydrates we receive from buckwheat are complex, which means that you stay full for longer and that your blood sugar levels won’t spike, leaving you without energy and craving sugar. By soaking pseudo-grains such as buckwheat, amaranth and quinoa before consuming them, we reduce the anti-nutrient content; anti-nutrients are compounds found in plants that reduce our ability to absorb essential nutrients. Let’s get all excited about these health benefits and bake some goddamn cookies!
Prep Time: 10 min
Baking Time: 15 min
Total Time: 25 min
Servings: 1 batch of delicious cookies (~12-15)
For this recipe you will need:
1 cup buckwheat flour
¾ cup ground hazelnuts
½ cup cacao
2 tsp cinnamon
pinch of salt
6 tbsp honey (or maple syrup as vegan-friendly option)
½ cup plant-based milk
For the ganache:
3-4 tbsp coconut milk
50g dark chocolate (85%)
2 tbsp hazelnuts, roasted and chopped
- Preheat the oven to 180°C and line a tray with baking paper.
- In a big bowl, combine the flours, cacao, cinnamon and salt. Stir in the honey/maple syrup and plant-based milk until all ingredients are well combined.
- Shape the cookies with your hands. One tablespoon makes one cookie. Roll them into balls and press a little mould into the center. Bake for 15 minutes.
- Once the cookies are done baking, allow them to cool out. Prepare the chocolate ganache by melting the dark chocolate and slowly stirring in the coconut milk. Transfer to a piping bag and fill the cookies with it. Add a little bit of roasted, chopped hazelnut to each cookie while the ganache is still wet.
- Serve with coffee, tea and a bouquet of flowers on the table!