When you’re reading this I’ll probably be canoeing in the sea or hiking up a mountain in Sweden. And I’ll quite possibly be wishing I had one or two of these cookies to nibble on.
Crisp on the outside, soft and chewy on the inside, utterly chocolaty, filled with toasted hazelnuts and even more chocolate for good measure. These cookies are the perfect treat to sweeten up your afternoon with a hot cup of tea for when the days are starting to get shorter again.
They’re so moreish, in our house they didn’t even last 2 days. What can I say, the cookies are pretty damn good.
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- 1 Tbsp ground flaxseeds
- 3 Tbsp water
- 120 g coconut oil, firm not melted
- 75 g white caster sugar
- 75 g dark soft brown sugar
- 150 g all-purpose white flour
- 30 g unsweetened cocoa powder
- ¾ bicarbonate of soda
- ½ tsp baking powder
- Pinch of salt
- 100 g chopped dark chocolate
- 75 g chopped hazelnuts
- Generous pinch of coarse sea salt
- Mix the flaxseeds and the water in a cup and set aside to thicken.
- Chop and then toast the hazelnuts on low heat in a frying pan until they start turning a light golden brown.
- Pre-heat the oven to 180˚C.
- Add the coconut oil, white and brown sugar to a mixing bowl and beat with an electric hand mixer until well combined and creamy.
- Add the flour, cocoa powder, bicarbonate of soda, baking powder and salt to the bowl and mix using a wooden spoon just until combined.
- Fold in the chopped dark chocolate and hazelnuts and roll dough into small balls. Place the dough balls on baking sheets lined with baking paper making sure to leave enough space for the cookies to expand. Sprinkle each dough ball with coarse sea salt.
- If the dough seems very soft you can refrigerate it for 10 to 15 minutes before rolling it into balls.
- Pop the baking sheets in the oven and bake for about 10 minutes.
- Let the cookies cool on a cooling rack or eat while still warm. You can keep the cookies for 1 week in an airtight container. Enjoy!