In the kitchen

Sprouted spelt, chocolate chunk, hazelnut cookies.

Pairing delicious hazelnuts with rich dark chocolate these cookies are crunchy on the outside with a wonderfully soft centre. Absolutely delicious!

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.

Serves

makes approx 20 cookies

Time

15 mins plus 10 mins oven time

Difficulty

easy

Ingredients

  • 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
 
Coconut Brownie 200g Pouch

Coconut Brownie 200g Pouch

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Step 1

First line two baking trays with baking parchment for your cookies.

Step 2

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.

Step 3

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.

 

Step 4

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.

 

Step 5

Once most of their skins are removed you the nuts are ready to chop.

Step 6

Roughly chop your nuts and set aside whilst you get on with the cookie batter.

Step 7

First place your butter into a medium to large bowl and using an electric whisk, beat until it is fluffy.

 

Step 8

Next add your sugar and again beat until fluffy.

 

Step 9

Beat in your eggs, one at a time and then add your vanilla.

Step 10

In a separate bowl measure out your spelt flour, bicarbonate of soda and salt and whisk it to combine.

Step 11

Pour your dry ingredients into the wet.

Step 12

Fold ingredients to combine adding your chocolate and hazelnuts halfway through.

Step 13

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.

Step 14

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.

Step 15

After about five minutes slide the cookies off the tray and place them onto the rack to cool completely. Enjoy.

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