Chestnut & Hazelnut Cookies
With a hint of allspice these cookies are a great companion to your morning coffee.
Ingredients - 140g chestnut flour - 1tsp baking powder - 100g (glutenfree) oats - 80g hazelnuts, roughly chopped - 90-100g coconut blossom sugar - 1tsp vanilla - pinch allspice - pinch salt - 110g coconut oil - 1 flax egg - 100g chestnuts, precooked - 50-100g chocolate chips - 1-2tbsp water
Instructions 1. Melt the coconut oil. In the meantime mix together all the dry ingredients: chestnut flour, baking powder, oats, hazelnuts, sugar, salt and spices. 2. Put the chestnuts in a blender and blend until you get a meal-like consistency. Prepare the flax egg (1tbsp flax meal + 2tbsp water).
3. Mix together the dry ingredients with the melted coconut oil, flax egg, chestnuts and chocolate chips and knead everything together with your hands. Add 1-2tbsp water if the dough is too crumbly.
4. Preheat the oven to 180•C. Using a spoon or your hands form little balls of dough, place them on a lined baking tray and gently press down. Chill the cookies in the fridge while the oven is preheating. 5. Bake for 10 minutes. Let cool a couple of minutes before transferring to a cooling rack.
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