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Hazelnut & Choc Chip Cookies (GF, Ve)

I'm all for simple recipes with minimal fuss and ingredients, but I had a few extra ingredients in the pantry and was in the mood to be experimental. And I'm glad, because these cookies turned out a treat! They are gluten-free and vegan, although I'm sure the gluten-free flours could be swapped for a regular all-purpose flour blend if you prefer. Similarly, if you have a nut allergy, the hazelnuts could be swapped for more cacao nibs or some chocolate chips or chunks! The aquafaba (the liquid brine from a can of chickpeas) is the secret to the delicious chew - and if you bake them well they'll be a little bendy too. INGREDIENTS

40g coconut oil (at room temperature) 1 tablespoon grapeseed oil 80g coconut palm sugar (I mill the coconut palm sugar as it doesn't melt, though this is not essential) 40g raw cane sugar 40g aquafaba (the liquid brine from a can of chickpeas - non-salted is preferable) 5 teaspoons of plant-based milk (I use Rude Health Almond Drink) 1 teaspoon apple cider vinegar 1 teaspoon vanilla essence 1/4 teaspoon bicarbonate of soda 1/2 teaspoon baking powder Pinch of salt 70g Dove's Farm self-raising flour 90g Dove's Farm rice flour 40g cacao nibs 55g hazelnuts (roughly chopped or lightly pulsed in a blender) METHOD - Pre-heat the oven to 180 degree Celsius - Blend the coconut oil, grapeseed oil, coconut palm sugar, cane sugar and aquafaba. If you don't have a blender you can mix by hand, it just may take a little longer - Add in the plant-based milk, apple cider vinegar and vanilla essence and continue to blend/mix. You may need to scrape down the edges of the blender - Add in the bicarbonate of soda, baking powder, salt and flour mix. Blend/mix until combined - Stir in the hazelnuts and cacao nibs until evenly distributed - Leave in the freezer for 10-15 minutes - Whilst the dough is in the freezer, line 1-2 baking trays with baking paper - Remove the dough from the freezer and prepare the cookies using 1 heaped tablespoon for each, rolling them into balls. If the dough is sticking to your hands, wet wetting your hands with water is a good trick when handling the dough - Using the back of a spoon (again, wet the spoon if needed), press down on the individual balls of dough to flatten into your desired cookie shape - Bake for 11-14 minutes (no two ovens are the same...) until the cookies begin to turn a golden brown colour - Remove from the oven and transfer onto a cooling rack immediately. Leave to cool

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