Double chocolate Cookies
I have definitely hopped wholeheartedly on the (refined sugar free) cookie wagon recently, and I'm wondering why I never did so before! They are so quick, so easy, and delightfully decadent.
I came to this recipe because I wanted to make my blueberry & peanut butter coconut cookies, but entered the kitchen only to realise I had run out of almond meal, peanut butter and blueberries...basically all of the key ingredients! Cue creative brain, which immediately came up with some fabulous substitutes, resulting in a completely different, but no less delicious (possibly even more delicious?!) batch of cookies. Plus they're chocolately. Really chocolatey.
Ingredients (yields 8 cookies):
- 1 cup hazelnuts
- 1/2 cup almond butter
- 2 tbsp cacao powder
- 3-4 tbsp rice malt syrup or maple syrup (how sweet do you like it?)
- 1 tsp coconut milk
- About 2 squares of dark chocolate (I used Lindt 90% dark)
- Preheat oven to 180'C
- Blend the hazelnuts into a 'flour'-like consistency/meal
- Add the almond butter and rice malt syrup and blend again
- Add a teeny splash of coconut milk. This is optional, but it makes the mix super gooey and moist. Just don't add too much as it will make the mixture too oily; a teaspoon should be fine!
- Blend again, then form the mixture into 8 patties
- Place these on a tray lined with baking paper and flatten them gently with your fingers until they are cookie shaped. It's OK if they crack a little around the edges - I love a crunchy edge and a gooey centre
- Chop up the 90% dark chocolate and place the chunks on top of each cookie (in the centre), pushing them down slightly to hold them in place
- Bake for 10-15 minutes (they will be very soft but don't worry - these cookies set as they cool), then remove from oven and leave to cool before eating/devouring
These are incredible with my cinnamon sea salt cashew milk (recipe for which will be up soon!). We also enjoyed with a coffee cacao homemade face mask and good company, which I also recommend.