• Chewy chocolate hazelnut cookies

    by  • August 12, 2013 • Dessert, Snacks • 2 Comments

    Ok, so hands up who loves the Cookie Monster?


    Everyone? I thought so. And who wouldn’t! A monster who pretty well inhales cookies is a monster I can easily relate to.


    Plus with the token song he’s pretty well a walking musical about cookies!


    But then we were told cookies were a sometimes food. *furrows eyebrows* What?! But why! *stomps feet* NOT happy *sulks immaturely scowling at the world*


    That’s right. Because living without cookies isn’t really living. I mean, you’ve heard about my love of oreos. Talk about cookies is a serious matter of the heart.


    So while my homemade oreos are awesomely delicious, sometimes you just want a cookie with a bit of chew. Something to watch eagerly as they cool just enough to be lifted from the parchment paper.


    Something to be dunked into a piping hot chocolate. Or as a small snack to keep you going until lunch. Yes—even something that could be considered an all-the-time-food.


    But I also wanted my cookies to be gluten and grain free as well as being refined sugar free (of course). Prior to making these cookies I had a massive, no EPIC, fail with a grain free shortbread. It was just so average. Below average.


    So I was hesitant to try another, apparently similar recipe. You’ll be pleased to know these ones rocked my world and sparked an onslaught of variations. They are simple, quick to prepare, perfectly chewy, lightly sweetened and delicious.


    They’re really the perfect cookie. Chewy and delicious!


    Chewy chocolate hazelnut cookies

    Makes 25, Adapted from Gluten free SCD and Veggie

    220g almond meal
    30g dessicated coconut
    80g homemade chocolate chunks or cacao nibs
    50g toasted hazelnuts or other nut, roughly chopped
    120ml honey or maple syrup
    80ml cold pressed macadamia oil, or other cold pressed oil or butter
    ¼ tsp bicarb soda
    pinch of salt

    Preheat the oven to 150°C and line two trays with parchment paper. Mix together the almond meal, coconut, salt, bicarb soda, hazelnuts and chocolate. In a separate bowl mix together the oil and honey (I generally measure and mix these at the same time in a small measuring jug—every dish I don’t have to wash counts!).
    Roughly shape spoonfuls of dough and place on the parchment paper. These will spread out as the cook.
    Bake for 15 minutes until golden brown. It is better to slightly undercook these then over cook them (my picture are from a slightly over done batch, but they still tasted super yum!). Let them cool completely on the tray or they will fall apart.

    Notes and suggestions: Vicky (from Gluten free SCD and Veggie) has a few versions of cookies on her blog that follow a similar recipe. I have tried two other variations and her ginger ones are amazing!! Feel free to vary this up to suit your tastes. Omit the hazelnuts and chocolate and replace other add ins of your choice! Think cranberry and chocolate, cinnamon and apple, leave fairly plain and top with a chocolate icing and a hazelnut (because cookies and icing are awesome), white chocolate and macadamia (please leave a comment if you have a good white chocolate recipe to share)… and I’m sure many more. Let me know if you have any flavour combos to try!

    These cookies store fairly well in an airtight container in the cupboard, but do tend to soften over time (this may not happen so much if you use maple instead of honey as honey attracts moisture). They are a perfect snack and would be great for travel or school (or work) lunches.

    2 Responses to Chewy chocolate hazelnut cookies

    1. August 13, 2013 at 2:08 am

      Hi Steph!

      I’m so pleased you enjoy this recipe – it’s a family favourite here though I haven’t made them for a while because they were so addictive and I was making a batch every other day or so, especially when I was experimenting with quantities!

      I think macadamia oil would work beautifully but if you want to use butter, perhaps use about 110 grams (in your recipe) – I read somewhere that if you substitute a liquid oil then use three quarters of the hard fat you would normally use for the recipe and since I cook quite regularly for a dairy free member of the family, I’ve used this ratio often – and it seems to work.

      Thank you for making the cookies and for your own version too, oh and for the compliments too!

      • September 11, 2013 at 6:50 pm

        Hi Vicky – thank you for your comment and so sorry it’s taken me so long to reply (things have been crazy!). Your cookie recipes are fabulous and so easy and yummy :) I still can’t wait to try your gingerbread men recipe.

        Thanks for the tip regarding butter versus oil, definitely useful to apply to other baking and conversion too!


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