Like I've said before... Gosh, these cookies were absolutely divine! Made from hazelnut flour, mums apricot jam and dark choc. All sugar free! These little delights are perfect with a cuppa early morning or evening.
- 1 hazelnut flour/meal
- 1/2 cup oat flour
- 1/3 cup spelt flour (or buckwheat)
- 1/2 tsp baking powder
- 1/4 cup coconut sugar
- 1/3 cup melted coconut oil or ghee butter
- 3 Tbsp maple syrup or honey
- 2 tsp vanilla extract
- pinch of fine sea salt
- unsweetened apricot jam
- 1 dark chocolate broken into pieces
Preheat oven to 180C. Line a baking sheet with parchment paper and set aside.
Add hazelnut flour, spelt, baking powder, coconut sugar to a medium bowl and stir to combine. In another bowl combine coconut oil, maple syrup, vanilla and salt and whisk to emulsify. Pour into dry ingredients and stir to combine. If dough seems too wet to roll, set it aside for 10 minutes to thicken. Roll dough into large golf ball-size balls and place on prepared tray. Use your thumb to create a large dent in the center of the cookie. Spoon about a teaspoon of jam into the center of each cookie and top with a couple of pieces of chocolate. Bake 15 minutes. Remove from oven and set aside to cool.
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