Chocolate hazelnut cookies
Gluten free, dairy free biscuits
INGREDIENTS: (for 20 small biscuits)
250g ground hazelnuts or almonds
2tbsp chia seeds (optional)
1/4 tsp sea salt
6tbsp coconut oil
1/3 cup rice malt or mapple syrup or honey
1 tsp vanilla essence
30g good-quality dark chocolate finely chopped or cocoa nibs
1/2 tsp bicarbonate soda
METHOD
- Preheat oven to 160oC.
- Line a baking tray with baking paper.
- In a large bowl combine nuts, chia seeds (if using), bicarb and salt. Stir in oil, followed by rice malt or mapple syrup and vanilla and mix until a soft dough forms (if needed add a spoon of water). Stir in the chocolate.
- Roll level tablespoons of mixture into balls. Place on the tray and press down slightly. Bake for 12-15 minutes, or until golden. Remove from oven and allow to cool on tray for 5 minutes.
