Hazelnut Brownie Cookies
January 28, 2019
- 7g of Ground Flaxseed + 45ml of Water
- 80g of Solid Coconut Oil
- 140g of Coconut Sugar
- 100g of Cashew Butter*
- 45g of Cacao Powder
- 80g of Oat or Buckwheat Flour
- Pinch of Sea Salt
- 35g of Hazelnuts
- 50g of Dark Chocolate
*You can use other nut butters but something really smooth like cashew works best!
These are crazy delicious. They’re like a hazelnut brownie cookie hybrid (hence the name) and they’re just so good they’re hard to describe. It’s really important that you don’t touch them until they’ve cooled and set- they’ll end up with the best texture so it’s really worth it, I promise!
Preheat the oven to 180’C.
Add the coconut oil, coconut sugar and cashew butter to your food processor and blend on high until it comes together.
Whisk the flax mixture well and then pour it in. Blend until combined.
Add in the cacao powder, buckwheat flour and a pinch of sea salt and blend well until it comes together into a dough.
Take about a tenth of the cookie mixture and roll it into a ball. Then shape it into a cookie shape on a lined baking sheet. Repeat with all the cookies. Pop them in the oven to bake for about 10 minutes.
At the same time, on another tray, roast the hazelnuts until golden, about 8 minutes.
Take them both out and leave the cookies to cool on the tray for about 20 minutes before touching them. This is really important as they will fall apart if not left long enough.
Melt the chocolate and finely chop the roasted hazelnuts. Drizzle the chocolate over them and sprinkle on the chopped hazelnuts.