In the kitchen
Sprouted spelt, chocolate chunk, hazelnut cookies.
I am weak at the knees when it comes to anything that involves hazelnuts and chocolate and these cookies are just divine. Most definitely a cookie over a biscuit they are large and rounded with a good crunchy outside and soft centre. I used sprouted spelt flour for these which I get from Rude health but you can use normal spelt flour or any gluten free flour blend. If you can, I do recommend using the spelt flour as it gives the cookies an even nuttier delicious taste.
makes approx 20 cookies
15 mins plus 10 mins oven time
- 225g butter (soft, at room temperature)
- 160g coconut sugar (1 packed cup)
- 2 large eggs
- 2 tsps pure, organic vanilla extract
- 80g hazelnuts (3/4 cup)
- 250g dark – 70% or darker – chocolate (1 ½ cups)
- 300g sprouted spelt flour, or usual spelt (3 cups)
- 1 tsp bicarbonate soda
- pinch of salt
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Next begin preparing your ingredients starting with your hazelnuts. Preheat the oven to 180 degrees and place your hazelnuts on a baking tray. Place them in the oven for about 10-12 minutes or until they begin to smell fragrant and their skins slightly split. Be careful not to burn them.
Whilst they are cooking chop your chocolate. Don’t be to precious about this, big chunks and small chunks are all fine. Don’t throw away the very fine chocolatey, dusty bits. These give the cookies wonderful chocolate flecks.
Once your nuts are done remove them from the oven and let cool a little. Lie a tea towel out flat and pour your nuts onto it. Roughly fold or scrunch the tea towel over the nuts and using your hands give them a good rub to brush off their skins.
First place your butter into a medium to large bowl and using an electric whisk, beat until it is fluffy.
In a separate bowl measure out your spelt flour, bicarbonate of soda and salt and whisk it to combine.
You should now have a nice thick and sticky cookie batter. If your batter is a little thin place it in the fridge for an hour to chill. Next, using either two tablespoons or your hands drop about 2 tablespoons worth of mix onto the baking tray.
Bake your cookies for 8 – 10 minutes or until their edges are brown. Remove from the oven and place the tray on a wire wrack.