How to Prepare Yummy Coconut and hazelnut chocolate cookies

Coconut and hazelnut chocolate cookies. You might even want to make these Paleo Chocolate Coconut Hazelnut Cookies the day before you want to eat them because the chocolate and hazelnut combo really comes together nicely after sitting overnight. Plus, the chewiness factor is almost off the charts the next day and, admittedly, I love that part! These chewy, wholesome hazelnut coconut cookies are made with only good-for-you-ingredients. No processed sugar, no butter, no flour. Chocolate Coconut Hazelnut Cookies for the Secret Recipe Club.

I got Devon's blog for the December SRC and I made the most delicious trail mix cookies from her site. Lots of good stuff to choose from and your cookies were an excellent choice for SRC. Spread the hazelnuts across a large cookie sheet. You can cook Coconut and hazelnut chocolate cookies using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Coconut and hazelnut chocolate cookies

1. Prepare 150 g of butter.
2. You need 100 g of honey.
3. You need 75 g of self-raising flour.
4. It's 75 g of spelt flour.
5. It's 50 g of cocoa powder.
6. Prepare 50 g of oats.
7. Prepare 25 g of dessicated coconut.
8. Prepare 25 g of hazelnuts.
9. You need Pinch of salt.

On a large rimmed baking sheet, place hazelnuts. Cookies can keep at room temperature, in a sealed container or completely covered. Any longer, and they will begin to go incredibly soft. Chocolate hazelnut cookies are best stored in the fridge, as they will keep fresh tasting and last longer.

Coconut and hazelnut chocolate cookies instructions

1. Preheat oven to 180C / 160C fan, and gently melt the butter and honey in a saucepan..
2. 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..
3. Roll out dough on a lightly floured surface to about a finger thickness and cut out small rounds..
4. 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..

In a large bowl, whisk together flour, cocoa powder, baking powder and salt. I think I might be borderline obsessed with the chocolate-hazelnut combo. If you are too, you may want to check out these other recipes from my site— chocolate hazelnut ice cream, chocolate hazelnut sweet rolls, whole wheat chocolate chip hazelnut cookies, chocolate hazelnut covered strawberries, dark chocolate rocky road ice cream with hazelnuts, nutella brownies with hazelnuts, and. Spread over cooled bars, and sprinkle with reserved toasted coconut. Then add rest of ingredients (except chocolate chips) and whisk until combined.