- 170g hazelnut butter
- 190g coconut palm sugar
- 80g sunflower vegetable spread
- 80g coconut flour
- 80g sprouted buckwheat flour
- 1 tsp bicarbonate of soda
- 2 tbsp hazelnut drink
- 70g dark chocolate, finely chopped
Prep: 15 mins | Cook: 15 mins + cooling
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Pop the hazelnut butter, coconut sugar and vegan spread into a stand mixer and beat briefly till combined, or use a wooden spoon or electric beaters and a mixing bowl.
2. Tip in both the coconut and buckwheat flours, and 1 tsp bicarbonate of soda, and beat again till just incorporated. Add 2 tbsp hazelnut drink and beat again. Fold in the chopped dark chocolate.
3. Line two baking trays with baking paper. Roll the mixture into 12-18 balls, roughly the size of a golf ball. Place on the baking tray, leaving space for the cookies to spread a little as they bake, and flatten slightly with the back of a fork. Sprinkle over a little sea salt.
4. Slide the cookies into the oven for 15 mins and bake till lightly darkened on the edges. Leave to cool on the tray for 10 mins, as they’ll be very soft, then use a spatula or fish slice to carefully lift them onto a wire rack to cool completely – or eat the cookies while still slightly warm.
5. Eat Me, Keep Me
These cookies will keep for up to 3 days in an airtight tin. You can also freeze the cookie dough for up to 3 months. Freeze them in rounds, then pop on a baking tray straight from the freezer, let them soften for 10 mins, flatten and bake.