Recipe Review: As you can see from the picture something went not quite right. Mine are really brown, quite small and didn’t taste as good as I had imagined. I think this is for a few reasons:
1) I couldn’t find any hazelnut meal so I had to make my own which meant skins were included, hence creating the darker colour and perhaps a slightly bitter taste to the finished product.
2) Given my prior attempt at cookies turning out jumbo sized I erred on the side of caution, made them much smaller and didn’t flatten as much thinking they would naturally spread.
3) The cooking times didn’t work, either because of the oven or because they weren't flat, so I had to cook for longer which turns out may have been too long as they are a bit overcooked.
All in all they taste OK but aren’t great. I will definitely try them again using the twists suggested below such as almond meal and cacao nibs.
Cooking time: 20 – 30 minutes
Servings: 10 – 12 cookies
Preheat oven: 150°C
- 150 grams (1¼ firmly packed cups) hazelnut meal
- 55 grams (¼ cups) of virgin coconut oil, (melted if solid)
- 50-85 grams (¼ cup approx) of brown rice syrup or raw honey (taste the batter and alter the sweetness to taste
- 1 teaspoon of vanilla bean paste or powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cardamon
- ½ teaspoon of ginger powder
- 1 tablespoon of tea or water
1. In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
2. Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper.
3. Flatten with the back of the fork.
4. Sprinkle a little extra cinnamon on top (optional).
5. Bake for 15 minutes or until starting to brown on top.
Store in an airtight container in the fridge or freezer.
With a twist?
Use the brown rice syrup not honey.
Choc Chip Chai
Add cacao nibs or a piece of dark chocolate.
No hazelnut meal?
You can use almond meal instead!
Coconut oil free
Replace with macadamia nut oil.
See Recipe Review above