A healthy cookie is honestly HARD to find. or at least one that is crunchy and actually cookie like. I have had some serious cookie fails (usually with protein powders) in the kitchen and so each batch always comes out of the oven with a little natural hesitation. But FINALLY here is a cookie that tastes amazing and won’t disappoint on the crunch or taste factor. With hidden chia seeds for that little protein kick these cookies are sugar free, dairy free and can be gluten free/paleo friendly too.
These cookies are Nutella inspired and will give you that same chocolate hazelnut goodness – minus the sugar… and guilt! Chia seeds and Cacao nibs can both be found at your local health food store or Coles/Woolworths in the health food aisle. You can use dark chocolate instead of the nibs if you wish. I recommend using Loving Earth’s raw dark chocolate. It’s something else!
S A L T E D C A C A O A N D H A Z E L N U T C O O K I E S
16 cookies – 15 minutes – GF DF SF P*
6 pitted medjool dates – soaked in boiling water
2 cups hazelnut meal
1.5 cups wholemeal or glutenfree flour
1/4 cup chia seeds /flax seeds (or both)
1 tsp sea salt
3 Tbs coconut oil
1/2 cup rice malt syrup or honey
2 tsp vanilla extract
1/2 cup cacao nibs
Preheat oven to 160 degrees Celsius. Line two trays with baking paper and set aside.
Soak dates in boiling water for 5 minutes until soft. Drain the dates and add them to the food processor along with the other ingredients (MINUS THE CACAO NIBS) and process until smooth.
Stir in cacao nibs. Roll mixture into tablespoon size balls and place on trays. Handy Hint: use wet hands to stop the mixture from sticking! Slightly press the biscuits flat with your hands and place in oven for 15 minutes until golden. Place on wire rack to cool – cookie will harden as it cools so don’t over cook them.
Will last in a air tight container for 1 week or freezer for 6 weeks. I like to eat them straight out of the freezer because they are even more crunchy and well who doesn’t love a cold chocolate biscuit!! YUM!