I don’t know why, but usually I’m not a big fan of cookies. Maybe because they are too sweet for my taste. But wouldn’t it make sense to try my own recipe without any refined sugar? I think soooooo 😉
One of my favourite ingredients in gluten-free baking are hazelnuts. They are pretty versatile and add a superb flavour! In combination with cocoa they are a star!
These cookies are rather soft and stay soft for a few days – if they last that long. Ha!
For approx. 16 cookies you’ll need:
1 1/2 cup (225g) hazelnuts
1/3 cup (45g) buckwheat flour
1/3 cup (35g) cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon fiber husk
1 pinch salt
1 cup (140g) dates with 1 cup water
2 tablespoon coconut oil (melted)
Make sure you soak the dates in the water before you start (a few hours is optimum).
Heat a medium sized frying pan and roast the hazelnuts in it, stirring constantly over low heat.
When the skin of the hazelnuts starts to crack, take the pan off the stove.
Remove the skin either by rubbing the hazelnuts between your fingers or chuck them into a clean dish-washing towel and rub them vigorously.
When the hazelnuts have cooled down, take 1/2 cup away and grind the rest to fine crumbles. Transfer to a medium sized bowl.
Chop the remaining 1/2 cup hazelnuts roughly and place aside.
Add buckwheat flour, cocoa powder, baking powder, baking soda, fibre husk and salt. It might pay to sift the cocoa powder and baking powder as well the baking soda through a fine sieve. This way you avoid big crumbles of it.
Mix the dry ingredients well.
Blend the dates with the water to a fine cream. Pour into the bowl.
Also add the coconut oil. Mix well, then add approx. half the chopped hazelnuts. Mix again and then add the remaining chopped hazelnuts. This way you will have some of them showing in the finished cookie.
Mix well to combine and let then rest in the fridge for half an hour.
Preheat the oven to 180°C.
Line a tray with baking paper.
Take the dough out of the fridge and scoop portions onto the baking tray. I like to roll them in my hands a little, but it is quite a messy and sticky thing to do 😉
Then flatten the scoops with a fork or spoon.
Place the tray in the oven and bake for approx. 12 minutes or until they start to get a little brown.
Let cool down on a cooling rack.