Choc chip and hazelnut nourish cookies! (gf, v, low carb) - PCOS To Wellness

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by Brigitte Warne June 30, 2020 2 min read

1 Comment

Name a better combo than chocolate and hazelnuts? Seriously try, I bet you cant hehehe!

I wanted to create a healthy hormone friendly recipe for cookies that combined two of my favourite things and this is what I have came up with.

THEY ARE LIKE CHOC HAZELNUT HEAVEN IN YOU MOUTH!!

They have all the goodness of flaxseeds (such as lignans,antioxidants, fibre, protein, andomega-3), dark chocolate (high in antioxidants, flavanols, magnesium and iron) and of course hazelnuts (Rich in good fats, high in magnesium, calcium and vitamins B and E).

BASICALLY what I am saying is that not only will your tastebud love these babies, but so will your hormones!!!

Ok less talking, more baking!!!

Ingredients

  • 1 tbsp ground flaxseed

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1/4 cup coconut oil (runny)

  • 1/3 cup hazelnuts chopped

  • 1/2 cup coconut sugar

  • 1 tsp baking soda

  • 1/2 cup almond butter (or your fave nut or seed butter)

  • 1/2 cup dark choc chips or chunks (make sure its 80% + dark, dairy free and low in sugar)

  • 1 tbsp macadamia milk (or your fave plant milk) Note: Milk only needed if bater is too crumbly or dry.

Directions:

  1. Prepare a 'flax egg' by combining the ground flaxseed with 3 tablespoons of water. Set aside for 10 minutes.

  2. Preheat the oven to 180C/350F.

  3. Line a large baking tray with baking paper or a cookie sheet and set aside.

  4. In a large bowl combine all your dry ingredients (almond flour, coconut sugar, baking soda and mix well.

  5. In a seperate small bowl, combine coconut oil, almond butter and flax egg and mix well.

  6. Combine your wet and dry ingredients together and mix until combined.

  7. Now add in your hazelnuts and chocolate chips. If the batter is too dry or crumbly, add a touch of milk until a thick dough remains.

  8. Form 12 small balls of dough and place on the lined pan, then press each ball into a cookie shape and bake for 12-15 minutes, or until golden brown.

  9. Remove cookies from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.

Eat them straight out of the oven (while the chocolate is still goey!!) Or store them in the fridge for up to 7 days, or the freezer for up to 6 months. 

ENJOY!!!

To find out more about my hormone balance herbs click here


1 Response

Kristin
Kristin

October 08, 2020

I have been dying to make these, but can’t have almonds- do you think I could sub coconut or buckwheat flour?

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