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Saturday, November 2, 2013

Gluten Free Pumpkin Cinnamon Chocolate Ganache Cookie Sandwiches

Fall is here full force... everywhere, out the window, in the stores... so I felt like baking a pumpkin pie with my son, and the recipe only called for a cup of pumpkin puree, so I needed to make something else with the remaining pumpkin puree. I had just got a brand spanking new bag of gluten free flour from Trader Joe's so I decided to make these lovely, soft baked pumpkin cinnamon and sugar cookies gluten free which by the way are also egg free. Here is what you'll need to make your house smell insanely good ;)

Gluten Free Soft Baked Pumpkin Cookies (about 2 dozen)

2 cups gluten free flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 unsalted butter softened
1/2 cup sugar
1/4 cup brown sugar
1/3 cup pumpkin puree
1 tablespoon ground flax seed
3 tablespoons water
1 teaspoon vanilla extract


For the outer coating:

1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

In a ramekin get ready the egg substitute, by mixing the ground flaxseed with the water, letting it sit for about 5 minutes or until it thickens. 
In a medium bowl, combine the dry ingredients but the sugars and set aside. In an electric mixer bowl, beat the softened butter, sugar and brown sugar, medium speed for about 2 minutes until creamy and fluffy. Add the pumpkin puree, egg substitute and vanilla, and beat until combined. With the mixer on the lowest speed slowly incorporate the flour mixture until well mixed. Cover the bowl with clear plastic film and refrigerate for about an hour.

Preheat oven to 350 F. Make the coating for the cookies and scoop and roll the cookie dough into 1 tablespoon sized balls, roll them in the coating sugar mix and place them on parchment paper lined cookie sheets. Flatten them gently with your fingers and bake for about 10-12 minutes. Remove and place in a cooling rack.

Meanwhile make the chocolate ganache


Chocolate Ganache

4 oz good quality dark chocolate finely chopped
1/3 heavy cream
1/2 tablespoon butter

Place chocolate in a small bowl, bring cream just to a simmer, pour over chocolate and let it sit for about 5 minutes. Add butter and stir until smooth. 


Make the cookie sandwiches with desired amount of ganache making sure it's at room temperature, add as much or as little as you want.
Decadent and sweet. 
Enjoy!








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