These are very rich, deeply chocolatey with the perfect nut crunch. A happy addition to a cup of tea or elevenses. Naturally gluten free and a feast for your gut bugs with buckwheat and hazelnuts.
Makes approx 12 chunky 2” cookies
Ingredients
¼ cup roasted hazelnuts, roughly chopped
100g melted butter
½ cup buckwheat flour
¼ cup ground almonds
¼ cup coconut sugar
1 tsp baking powder
2 tbsp cocoa powder
1 egg, whisked
1 tsp vanilla extract
¼ cup dark chocolate chips
Method
Place hazelnuts on a baking sheet and roast for 5-6 minutes at 170, watching so they don’t burn. Remove and leave to cool slightly before pouring into a kitchen towel and rubbing them together to easily remove the skins.
Melt the butter in a small saucepan. Pour the flours, sugar, baking powder and cocoa powder in to a medium mixing bowl, add the butter, whisked egg and vanilla extract. Mix until combined well. Fold in the chopped nuts, and chocolate chip pieces until evenly spread through the batter.
On a lined baking sheet, scoop a heaped tablespoon of cookie dough and press it down into a 2 inch disc.
Bake for 12 minutes until a few cracks appear.
Cool on a wire rack. Try not to eat all at once.
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