Refined sugar-free treats? Yes please! Create these indulgent and flavourful hazelnut and cacao cookies for the perfect mid-afternoon snack. With chia seeds, they even bring some crunch with a boost of protein.
- ½ cup (80 g) firmly packed fresh dates, pitted
- 2 cups (200 g) ground hazelnuts
- 1½ cup (225 g) wholemeal spelt flour
- ¼ cup (50 g) chia seeds
- 1 tsp ground cinnamon
- Pinch sea salt flakes
- ¼ cup (50g) virgin coconut oil, at room temperature
- ½ cup (170 g) rice malt syrup
- 1 egg
- 2 tsps vanilla extract
- ½ cup (50 g) cacao nibs
StepsHide all images
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 mins. 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 tbsps of the mixture into balls, place on trays; flatten with the palm of your hand into 6 cm (2½ inch) rounds. Using the back of a damp fork, mark each cookie. Bake 15 mins or until cookies can be gently pushed without breaking. Cool on trays.