Pumpkin Seed & Cranberry Cookies
inspired by florentines
1/4 cup maple syrup 2 tbsp coconut blossom sugar 2 tbsp coconut oil 1/2 cup chopped pumpkin seeds 2 tbsp chopped dried cranberries 1/4 cup gluten free flour 1 tbsp ground flax seed 100 g dark chocolate
Recipe yields twelve florentine crunchy cookies You will need two baking sheets Preheat oven to 160 degrees Celsius
Heat maple syrup, sugar and coconut oil over medium heat in a small saucepan. Allow sugar to dissolve.
Remove from heat and add flour, pumpkin seeds, cranberries and flax.
Stir until well combined
Spoon teaspoon sized dollops of mixture onto baking sheets. Six dollops per sheet to allow for spreading when cookies bake. Bake for fifteen minutes.
Once cookies are baked, allow to cool on baking sheets for about ten minutes. Cookies will be quite soft still, but will become crisp as they cool. Once cookies are cool, remove from baking sheet and place on wire rack.
Melt chocolate in double boiler or microwave
Flip the cookies upside down and spread with a thin layer of chocolate
Allow chocolate to set slightly and create wave patterns with a fork
Leave cookies on wire rack until chocolate is completely set
Serve with tea or on their own
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