THE pumpkin spiced chocolate dipped buckwheat cookie of your dreams. Dip a cooled cookie into the versatile chocolate sauce to turn it into a magic chocolate shell.
3/4 cuproasted organic pumpkin or butternut squash purée
3/4 cuporganic maple syrup to taste
1tsporganic vanilla bean
1pasture raised local egg
2cupsorganic buckwheat flouror organic spelt flour
1 1/3cupgluten free organic sprouted oatsfermented overnight in water with a pinch of sea salt and 1 tbsp raw apple cider vinegar, if needed for digestion
Make the cookies. In a small saucepan, brown your butter over medium heat. Stir constantly until it turns golden brown with a nutty aroma. Don't overdo it or you'll lose much needed moisture for your chewy cookies! As soon as it turns golden brown and smells nutty, remove the browned butter from the saucepan into a small bowl, and let it cool to room temperature.
In a small bowl, whisk the wet ingredients together: browned butter, pumpkin purée, maple syrup, vanilla, and egg.
In a separate medium bowl, whisk to combine the dry ingredients: buckwheat flour, oats, flax seed, pumpkin spice, cinnamon, reishi, baking soda, and sea salt. Pour in the wet ingredients gently fold the cacao nibs into the dough with a silicone spatula or your hands. Don't over mix! Combine the dough into a ball, then place the bowl of dough in the fridge for at least 20 minutes (or overnight) to allow the dough to thicken.
Preheat the oven to 350ºF/180ºC. Line 2 baking sheets with parchment paper. Remove the dough from the fridge, and scoop out balls of the dough in 1 1/2-2 tablespoon pieces onto the prepared baking sheets. Flatten the pieces of dough and shape them into cookies - about 6-8 cookies per tray. Bake for 11-13 minutes.
Meanwhile, make the chocolate sauce. In a small saucepan (you can use the same one you used for the butter), whisk the coconut oil, maple syrup, cacao powder, vanilla and sea salt over low heat until it turns onto a smooth, well combined sauce. Set aside for dipping.
Remove the cookies and cool them completely on the baking sheet. Be patient! When cooled, transfer the baking sheet to the freezer for 10-20 minutes. Remove from the freezer, then dip the cookie halves into the chocolate sauce. Place them back onto the baking sheet to harden the chocolate. Serve with extra flaky sea salt sprinkled on top.
Notes
These cookies are best fresh, but they keep well in a sealed container for 2-3 days at room temperature. You can also store the cookies in a sealed container in the refrigerator or freezer, and this will help harden the chocolate.
Store any extra chocolate sauce in the refrigerator or covered at room temperature for up to 5 days. The chocolate can also be warmed up at low heat in a small saucepan for each use. It's a versatile chocolate sauce that also goes well with ice cream, smoothies, or other baked goods.
I highly recommend mixing the dough with love in your heart and calmness in your mind. Trust me, the cookies will be even more special this way, and you'll feel the difference when you eat them.
The chocolate sauce will turn into a magic shell if the cookies are cool when you dip them in. For best results, freeze your bare cookies for about 20 minutes before dipping them. If you prefer warmer cookies, you can skip this step and dip them in the chocolate for eating right away :)
Don't over bake unless you want a tough, dry, sad cookie: you actually want to UNDER bake for the chewiest cookie. They will continue to bake as they cool, so I recommend keeping an eye on them when they bake, as ovens are all different.
Don't over mix the batter: this will cause the cookies to turn out dry and tough. If you want a chewier cookie, don't overdo it!!!
You can make the cookie dough well in advance. Once the cookie dough is chilled, scoop out balls of the cookie dough, then place them in a silicone Stasher bag in the freezer for up to 3 months to make instant, fresh cookies.