These cookies were a beautiful accident.
We were trying to make hazelnut butter one day but our blender just didn’t want to work! The hazelnuts just were not going past the crumbly flour stage. So we decided to make something with hazelnut flour in.
Hazelnut, Almond & Sea Salt Cookies.
100g hazelnut flour
85g almond or buckwheat flour
(buckwheat will create a sturdier biscuit, almond will be crumblier.)
1 tsp baking powder
100g almond butter.
50ml rapeseed oil.
50ml maple syrup.
50g coconut sugar.
sprinkle of flakey sea salt.
Preheat oven to 160 degrees & line a large flat baking tray.
In a large mixing bowl add in all flours, baking powder, coconut sugar and a large pinch of sea salt. Stir to combine.
Then add in the almond butter, maple syrup and oil. Mix to combine.
Spoon the mixture out into balls and slightly flatten with your spoon.
These cookies won’t spread loads like traditional cookies.
Sprinkle each cookie with flakey sea salt.
Bake for 10-12 minutes.
Leave to cool then enjoy!
Chocolatey version.
80g hazelnut flour
85g almond or buckwheat flour
(buckwheat will create a sturdier biscuit, almond will be cumblier.)
1 tsp baking powder
4 tbsp cacao powder
100g almond butter.
50ml rapeseed oil.
50ml maple syrup.
50g coconut sugar.
sprinkle of flakey sea salt.
A handful of choc chips.
Preheat oven to 160 degrees & line a large flat baking tray.
In a large mixing bowl add in all flours, baking powder, coconut sugar, cacao powder and a large pinch of sea salt. Stir to combine.
Then add in the almond butter, maple syrup and oil. Mix to combine.
Stir through the chocolate chips.
Spoon the mixture out into balls and slightly flatten with your spoon.
These cookies won’t spread loads like traditional cookies.
Sprinkle each cookie with flakey sea salt.
Bake for 10-12 minutes.
Leave to cool then enjoy!