Eat a whole one in the morning or crumble it into yogurt...it doesn't matter. This is a breakfast cookie!
Soft and melty when warm & a bit harder when cooled completely.
QUANTITY
22
cookies
COMPLEXITY
Intermediate
TIME
25
Minutes
Ingredients
- 150 fine oats blended into flour
- 100 g wholegrain spelt flour
- 1 tsp baking powder
- 1 egg + 1 egg white
- 2 tbsp coconut sugar
- 45-50 ml agave nectar
- 65 ml extra virgin coconut oil
- 60 g hazelnuts
- 1 rib of dark chocolate
You can add if you like: cinnamon or some other spice, a tbsp of cocoa
First, blend the oats to flour and combine it with the spelt flour and baking powder.
Stir in the coconut sugar.
Melt the coconut oil over low heat.
Chop the hazelnuts roughly and the dark chocolate into small cubes.
Add the egg and egg white along to the agave to the flour and mix.
Pour in the coconut oil as well and mix once more.
This is the point when you can add the cocoa or the spices.
Stir in the hazelnuts and chocolate.
Bake small balls, place them on a baking tray lined with parchment paper and press gently the top.
Bake on 175 C degrees for about 10 minutes.
Cool on a wire rack before serving & enjoy!
