Sugar-Free Cacao and Hazelnut Cookies

Cookie & Bar

Difficulty: Easy Servings: 16 Source:

Ingredients

1/2 cup (80g) firmly packed fresh dates pitted

2 cup (200g) ground hazelnuts

1 1/2 cup (225g) wholemeal spelt flour

1/4 cup (50g) chia seeds

1 teaspoon ground cinnamon

pinch sea salt flakes

1/4 cup (50g) virgin coconut oil at room temperature

1/2 cup (170g) rice malt syrup

1 egg

2 teaspoon vanilla extract

1/2 cup (50g) cacao nibs

Description

With chia seeds for extra protein and crunch, these healthy cookies won't disappoint when it comes to flavour.

15 mins preparation
15 mins cooking

Directions

Sugar-free cacao and hazelnut cookies

Preheat oven to 160°C. Line two oven trays with baking paper.

Place dates in a small heatproof bowl, cover with boiling water; stand 5 minutes. Drain.

Process dates, ground hazelnuts, flour, chia seeds, cinnamon, salt, oil, syrup, egg and extract until well combined.

Stir in cacao nibs.

Using damp hands, roll rounded tablespoons of the mixture into balls, place on trays; flatten with the palm of your hand into 6cm (2½-inch) rounds. Using the back of a damp fork, mark each cookie.

Bake 15 minutes or until cookies can be gently pushed without breaking.

Cool on trays.