So, I know chocolate week is now over and I didn’t actually post any chocolate recipes during it.. But I did actually have a chocolate filled week creating new recipes including these indulgent chocolate cookies. I may be late for chocolate week, but these are certainly worth the wait. It’s always chocolate week in my household anyway, I barely go a day without it! I know it’s hard to be healthy all the time, and some days you just crave something a bit naughty to enjoy. I’ve still used less processed and more natural ingredients in this recipe so you can enjoy some delicious cookies with less of the guilt. As a lover of combining contrasting textures, I made these cookies with some hazelnuts and cacao nibs for an added crunch and extra chocolatey kick. Mmm I could eat these over and over again. I hope you enjoy these cookies as much as I did!
Chocolate Hazelnut Crunch Cookies – makes about 8 large cookies.
for the cookie:
1/3 cup (80ml) liquid sweetener of choice
1/4 cup (40g) coconut butter
2 tbsp almond milk
3 tbsp cacao or cocoa powder
9 tbsp gluten free flour – see below
1 tsp flax seeds
1/2 tsp bicarbonate of soda
1/4 cup (30g) hazelnuts
1-2 tbsp cacao nibs, depending how much added crunch you want
for the icing:
2 tbsp cacao/cocoa powder
2 tbsp coconut butter or coconut oil
2 tbsp liquid sweetener of choice
gluten free flour: when it comes to gluten free flour, I like to use a mixture of different types, as this creates a better texture. In this recipe, I used 3 tbsp millet flour, 3 tbsp quinoa flour and 3 tbsp buckwheat flour.
PREHEAT OVEN TO 215C / 419 F
1. Firstly, add the coconut butter, almond milk, flax seeds, date, maple and coconut syrup into a blender. Blend together until the coconut butter has broken down and all has combined, you may need to use a knife and scrape down the sides a few times. This will look a bit lumpy/separated, but don’t worry that’s fine!
2. Now add in the cacao powder, bicarbonate of soda, flours and a pinch of salt. Blend until smooth. This will make a brownie batter like mixture. Lastly, stir in your hazelnuts and cacao nibs.
3. Spoon the mixture into about 8 or 10 small heaped circular cookies onto a a baking tray lined with a sheet of baking parchment. Leave quite a bit of space between each cookie, as they will spread. Add into the oven and cook for about 7 minutes.
4. When the cookies have baked, remove them from the oven and leave them to cool. Make sure they have completely cooled before removing them from the baking parchment, as they will be delicate beforehand.
5. Now, make the icing. Add all of the icing ingredients into a small pan on a low-medium heat. Heat through until all has melted and formed a fudge consistency. Drizzle onto each cookie and decorate as you like. I piped my icing on top to get fine lines. Enjoy with the icing gooey straight away, or set aside to set.