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Chewy Chocolate & Hazelnut Cookies

May 26 2015
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Warm, chewy chocolate chip cookies fresh from the oven—are there few things better?

In this week's recipe, I've given the classic chocolate chip cookie a healthy makeover. I've replaced the butter with coconut oil and the white flour with a mix of nut and spelt flours. The result? A deliciously chewy cookie.

I've baked several batches of these cookies over the last few weeks, and they've been a big hit with family and friends.

For a gluten-free alternative, I use buckwheat flour in place of the spelt flour and 'Loving Earth' dark chocolate for a 100% refined sugar-free cookie.

Hope you enjoy, and please let me know if you have any questions.

 

 

 

Chewy Chocolate & Hazelnut Cookies  |  Gather & Feast

 

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Ingredients

GF, RSF, Dairy Free
45 mins
16
  • 110g coconut oil
  • ¼ cup rice malt syrup
  • ¼ cup honey
  • 1 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla powder
  • ½ tsp cinnamon
  • 1 tsp cream of tartar
  • 1¾ cup white spelt flour (or buckwheat for Gluten Free)
  • 1½ cups hazelnut meal
  • 200g dark chocolate, roughly chopped (or for sugar free I use ‘Loving Earth’ dark chocolate)
  • Pinch sea salt 

Method

  1. Pre-heat your oven to 170 degrees celcius.
  2. In a large mixing bowl combine the coconut oil, rice malt syrup, honey, coconut sugar, vanilla powder and cinnamon and beat until smooth.
  3. Add the eggs to the mixture and stir to combine.
  4. Fold the cream of tartar, flour and hazelnut meal through the wet mixture.
  5. Mix in the dark chocolate and sea salt.
  6. Roll the mixture into balls and place onto 2 paper lined baking trays.
  7. Flatten the dough balls a little with your hand before placing them in the oven for 15 minutes.
  8. Remove from the oven and cool for a few minutes. Enjoy! 

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Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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