Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Posted by May Simpkin | 25 September 2017 | Food & Drink, Health & Fitness

These delicious yet healthy Chocolate and Hazelnut Cookies are a perfect after-school treat to stave off those hunger pangs until dinner time. Opting for gluten free alternatives can simply be a case of using a alternative to the traditional wheat flour, such as Buckwheat flour. Tasty, nutritive and easier to digest, these cookies are a winner!

Making these Chocolate Hazelnut Cookies ….

  • 160g Buckwheat flour
  • 75g Ground Hazelnuts
  • 120ml Maple Syrup
  • 80ml Coconut oil (melted)
  • Pinch Sea salt
For the filling
  • 125g Ground Hazelnuts
  • 125g Dark Chocolate (at least 70% cocoa solids)
  • 1/2 teaspoon Vanilla Extract
  • 150g Double Cream
  • Pinch Sea Salt

 

Here’s how…

Preheat the oven to 180 degrees

Combine the cookie ingredients in a bowl and mix well to form a firm mixture.

Take a teaspoon of the mixture at a time and roll it into a ball, before flattening slightly on a baking tray lined with greaseproof paper or a silicone baking sheet.

Bake for 15mins until they are golden and crisp.

 

To make the chocolate spread

In a food processor, chop the dark chocolate to a fine powder.  Transfer to a saucepan and add the double cream.  Heat over a VERY gentle heat until the chocolate has melted. Do not let it boil.  Add the ground hazelnuts and mix well.

Spread a teaspoon of the chocolate filling on one cookie and top with one whole hazelnut.

[You can make the biscuits in advance and store in an airtight container for up to 1 week. Top with the chocolate spread when you want to serve them]

 

TIP: If you own a Thermomix cooking machine, you can make the Buckwheat Flour and the ground hazelnuts from the original grain and whole hazelnuts. Blitz each for 5 seconds/Speed 10.

 

Nutritional Nugget

Buckwheat flour is milled from the seed of a plant related to rhubarb. It’s naturally gluten-free, high in protein and fibre and a lower glycaemic index than wheat flour so much better for blood sugar balance. With its rich nutty flavour, it’s ideal to use in baking and pancakes and also tends to stay more moist than other gluten-free flours.

About The Author

May Simpkin

Qualified nutritionist May is passionate about the benefits of a healthy diet and lifestyle. Her no-nonsense approach focuses on realistic, practical and achievable advice to improve health and wellbeing.

Now read this...

JOIN MY VIP LIST

Join Lady W’s VIP list for exclusive event invites and more
JOIN LIST
close-link
VIP LIST