Whole Nut Chocolate Chip Cookies
Whole Nut Chocolate Chip Cookies
These are my go to cookies , because not only are they delicious but they have lots of variations of whole nuts and chia seeds in them which makes them a nourishing snack/dessert also. I use dairy free chocolate (70% dark). I recently served them hot out of the oven on ‘sea salted’ ice-cream and it was a hit!
Time: 25 minutes
Quantity: Serves 12 - 14 small cookies
Ingredients:
1 ½ large cups of almond meal/ ground almonds
⅓ cup of Brazil nuts
⅓ cup of Hazelnuts
¼ cup maple syrup
1 tsp vanilla extract
½ cup softened coconut oil
1 ½ Tbsp chia seeds
⅓ cup roughly chopped 70% dark chocolate
1 pinch of good quality sea salt
Method:
Preheat the oven to 170c celsius.
Place the almond meal, hazelnuts, brazil nuts, maple syrup, coconut oil, salt and vanilla into a food processor (or very sturdy blender!). Process until hazelnuts & brazil nuts are in coarse chunks. (the tip is not to blend the nuts too much)
Add the chia seeds and run the food processor for 3 seconds until combined. (beware not to process for too long, we want to keep the nuts chunky!)
Chop up your chocolate roughly into small chunks and shards. Place the dough into a large bowl and mix in the chocolate with your hands.
Form tablespoons of cookie dough balls and place them on a lined tray. Use two fingers to lightly flatten. Press any additional chocolate onto the top of the cookies.
Bake for approximately 12-15 minutes until the cookies are golden. Watch them closely as nut flours burn easily!
Do not handle the cookies until they have cooled and hardened. They break easily when hot . So wait for 30 mins at least (i know it's tempting! )
*Dessert option: Unless you are wanting to serve them hot with ice-cream , immediately serve a cookie on a scoop or two of good quality vanilla ice-cream!
