Coconut and hazelnut chocolate cookies. Chocolate, coconut, and hazelnut come together in a magical cookie that's super easy to make and delightful! gfe--gluten free easily Living gluten free easily by eating real food and a few gf processed foods In a large bowl, combine the flour, oats, coconut, hazelnuts and salt. Put the butter, sugar and golden syrup in a medium saucepan and heat until the butter is melted and the sugar has dissolved. In a large bowl, whisk together hazelnut flour, coconut flakes, baking soda and salt. In a small bowl, mix together honey, coconut oil and vanilla extract. In a large bowl, stir together the flour, baking powder, baking soda, salt, coconut, hazelnuts and chocolate.

Add the margarine mixture and stir until well incorporated. Spread the hazelnuts across a large cookie sheet. If you're a fan of chocolate + hazelnut like me, then you are going to LOVE these cookies. You can have Coconut and hazelnut chocolate cookies using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Coconut and hazelnut chocolate cookies

You need 150 g of butter.
It's 100 g of honey.
You need 75 g of self-raising flour.
You need 75 g of spelt flour.
You need 50 g of cocoa powder.
It's 50 g of oats.
It's 25 g of dessicated coconut.
Prepare 25 g of hazelnuts.
Prepare Pinch of salt.

They're rich, chocolaty, and have so much great nutty flavor and crunch from the hazelnuts. Let cool slightly, then chop very coarsely; set aside. Spread over cooled bars, and sprinkle with reserved toasted coconut. Once the cookies are cooled, place the on a piece of parchment paper and lightly spoon a little chocolate onto half of each cookie and spread.

Coconut and hazelnut chocolate cookies instructions

Preheat oven to 180C / 160C fan, and gently melt the butter and honey in a saucepan..
Combine the dry ingredients together, make a well, pour in the melted butter and honey, and bring together to a cookie dough. Chill for 30 mins..
Roll out dough on a lightly floured surface to about a finger thickness and cut out small rounds..
Place on a floured baking tray and bake for 10-12 mins or until slightly firm on top with a slight crust. Remove from the oven and allow to cool on the tray for 5 mins to allow them to firm up before transferring to a cooling rack..

Sprinkle hazelnut crumbs on top and enjoy! In a mixing bowl combine butter (or coconut oil), coconut sugar, tahini, egg, and vanilla until smooth. Then add rest of ingredients (except chocolate chips) and whisk until combined. Instructions In the large bowl beat butter with sugar and egg. Slowly add flour, soda, cocoa powder.