Coconut flour is naturally gluten free and full of fibre. Baking with it is different from using regular flour as it soaks up a lot of liquid. We love these quick and easy cookies with fudgy hazelnut and cocoa spread and chocolate chips. They're perfect for kids' lunch boxes — if you don't eat them straight away.
Prep time: 10 mins
Cook time: 10 mins
Makes: 12
Ingredients
| ½ cup | Hazelnut and Cocoa Spread |
| 2 | Woodland Free Range Eggs |
| ¼ cup | sugar |
| 2 Tbsp | Olivado Macadamia Oil |
| ½ cup | Fresh Life Gluten Free Coconut Flour |
| ½ tsp | baking soda |
| ¼ tsp | salt |
| ½ cup | chocolate chips |
| Salt (optional) |
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Equipment
KitchenAid Cordless 7-Speed Hand Mixer
Descriptions
- Preheat the oven to 180°c. Line 2 baking trays with baking paper.
- Add spread, eggs, sugar and oil to a bowl and beat until light and smooth.
- Add coconut flour, baking soda and salt. Stir well, then fold in chocolate chips.
- With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced apart on the prepared baking trays. Lightly press the cookies with a fork. Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.
