Hazelnuts are an amazing little powerhouse of good stuff! Rich in Vitamin E (great for your hair and skin), B vitamins (really important for energy metabolism), they’re a good source of fibre, of monounsaturated fats (boost that heart health) and are chocked with calcium, magnesium and potassium. What’s not to love?!
What a shame we have to make sure that we regularly include hazelnuts in Will’s diet 😉 And since chocolate and hazelnuts are such a winning combination, this is one of the ways we include them.
Hope you love these sweet, chewy cookies like we do!
- 1/4 cup, heaped pumpkin seeds
- 1/4 cup, heaped rolled oats OR quinoa
- 1 1/4 cup toasted hazelnuts
- Pinch pink salt flakes
- 1/3 cup cocoa powder
- 1/4 cup coconut sugar
- 1 tsp GF baking powder
- 1 tsp vanilla bean paste
- 1 tbsp vegan butter
- 2 tbsp aquafaba OR 1 small egg
- 4 medjool dates, pitted
Into your processor place all of the dry ingredients. Blitz until they are fine. (Speed 10, 10 seconds).
Then add in the dates one at a time through the top chute whilst processing. Continue to process until the date is finely diced and evenly mixed. (Start on speed 4 whilst adding, then turn up to 7 for 10 seconds)
Add in the butter, aquafaba and vanilla and pulse until well combined.
Using damp hands, roll teaspoons of the mix into balls and press onto a lined baking tray.
Place into a preheated 180C oven and bake for 12-14 minutes.
Allow to cool on the tray for 10 minutes (they’ll be quite soft).
Transfer to wire rack to finish cooling (or, um …. possibly eat a few while they are still warm!)