Cookies are one of my favourite treats to make when I’m craving something sweet, they take about 20 minutes from start to finish – it’s little wonder that I don’t make them every single day!
Hazelnut and chocolate chip is a classic combination, and these cookies are delicious eaten straight out of the oven whilst they’re still warm… I’ve made this recipe using half ground hazelnuts and ground almonds, as that’s all I had in the cupboards, but you could easily make them completely with just ground hazelnuts (I imagine they would probably taste even better!)
This recipe is also suitable for vegans and coeliacs, I’d love to hear your thoughts if you decide to make them. And don’t forget to tag me in your creations using @jennifermakes or #jennifermakes on Instagram, I love seeing what you think.
You will need:
- 75g ground hazelnuts
- 75g ground almonds
- 40g of dark or light brown sugar
- 40g of dark chocolate chips (I used a mixture of dark and milk – substitute for vegan chips if needed)
- 1/2 tsp of baking powder
- 2 tbsp of coconut oil
- 2 tbsp of milk (I used almond)
How to make:
Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the dry ingredients and stir together. Melt the coconut oil by heating in a pan or pop in the microwave for 60 seconds until dissolved. Pour into the mixing bowl with the milk and stir until a sticky dough ball forms. Using a spoon divide the mix into 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15 mins. Leave to cool a little and then enjoy!