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.
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.