Hazelnut Brookies (GF)
Holey moley. Get these bad boys into my mouth. Love a soft cookie? Can’t resist the chocolate? Partial to a nutty flavour? These are probably the ones for you.
Cookies are my joy in life. Maybe because i’m English; the tea and biscuit capital of the world. If I was told I could only eat biscuits and tea for the rest of my life, I’d be pretty happy with that since I’m half way there already. No the most balanced of diets, however these cookies do pretty darn well at slipping in some super good for you ingredients as appose to the usual palm oil ridden cookies. These Hazelnut Brookies contain them cheeky chia seeds and the iron filled blackstrap molasses. Sure, they’re high in fat from the hazelnuts, but that’s all good fats. No feeling guilty in the herbs kitchen!
I didn’t actually set out to make “Brookies”, just some delish cookies. Instead my oven produced soft salted brookies, so the name stuck! This does mean however that you will have to dip these into tea with caution. I am not liable if half falls into your tea! Regardless, give it a try and make these soft cookies even moister, my fave type of cookie.
What makes these cookies even greater? They are gluten-free as well as soy-free, so people with the allergies rejoice. Although I haven’t attempted this, those with nut allergies could attempt to make the nut flour from sunflower seeds. If you do, let me know whether it works! This would take away the delicious, deep Nutella taste to the cookies. Mhm.
Try these gorgeous cookies out, eat the entire batch and let us know how they went down!
- 1 cup Hazelnuts
- ¼ cup tapioca flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tbsp. chia seeds
- ½ cup brown rice syrup
- 1 tbsp. blackstrap molasses
- 1 tbsp. water
- 1 tsp vanilla extract
- ½ tsp sea salt
- Pre heat your oven at 375F/190C/Gas Mark 5 and line a baking sheet.
- In a small bowl, add the chia seeds, brown rice syrup and 1 tbsp. water and stir together. Set aside.
- Meanwhile, place your hazelnuts into a food processor and blend to a fine grain. Transfer to a large bowl and add the tapioca flour, cocoa powder, baking powder and sea salt.
- Add & mix the molasses & vanilla into the chia seeds & brown rice syrup. Pour into the dry ingredients and mix for a few minutes to combine. It should be a firm dough.
- Individually, place a heaped tbsp. of the mixture onto the baking sheet and flatten with the back of the spoon (to about ¼ inch). Leave a few inch gap between each cookie.
- Place in the oven for 9-11 minutes, they should look cracked on top. Leave to cool on a wire rack for at least 15 minutes.