Choc chip and hazelnut nourish cookies! (gf, v, low carb)
Name a better combo than chocolate and hazelnuts? Seriously try, I bet you cant hehehe!
I wanted to create a healthy hormone friendly recipe for cookies that combined two of my favourite things and this is what I have came up with.
THEY ARE LIKE CHOC HAZELNUT HEAVEN IN YOU MOUTH!!
They have all the goodness of flaxseeds (such as lignans, antioxidants, fibre, protein, and omega-3), dark chocolate (high in antioxidants, flavanols, magnesium and iron) and of course hazelnuts (Rich in good fats, high in magnesium, calcium and vitamins B and E).
BASICALLY what I am saying is that not only will your tastebud love these babies, but so will your hormones!!!
Ok less talking, more baking!!!
Ingredients
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1 tbsp ground flaxseed
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1 cup almond flour
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1/4 cup coconut flour
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1/4 cup coconut oil (runny)
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1/3 cup hazelnuts chopped
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1/2 cup coconut sugar
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1 tsp baking soda
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1/2 cup almond butter (or your fave nut or seed butter)
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1/2 cup dark choc chips or chunks (make sure its 80% + dark, dairy free and low in sugar)
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1 tbsp macadamia milk (or your fave plant milk) Note: Milk only needed if bater is too crumbly or dry.
Directions:
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Prepare a 'flax egg' by combining the ground flaxseed with 3 tablespoons of water. Set aside for 10 minutes.
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Preheat the oven to 180C/350F.
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Line a large baking tray with baking paper or a cookie sheet and set aside.
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In a large bowl combine all your dry ingredients (almond flour, coconut sugar, baking soda and mix well.
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In a seperate small bowl, combine coconut oil, almond butter and flax egg and mix well.
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Combine your wet and dry ingredients together and mix until combined.
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Now add in your hazelnuts and chocolate chips. If the batter is too dry or crumbly, add a touch of milk until a thick dough remains.
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Form 12 small balls of dough and place on the lined pan, then press each ball into a cookie shape and bake for 12-15 minutes, or until golden brown.
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Remove cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.
Eat them straight out of the oven (while the chocolate is still goey!!) Or store them in the fridge for up to 7 days, or the freezer for up to 6 months.
ENJOY!!!
To find out more about my hormone balance herbs click here
1 comment
I have been dying to make these, but can’t have almonds- do you think I could sub coconut or buckwheat flour?