Make Jessica Sepel's Gooey Chocolate & Hazelnut Cookies

There’s nothing more decadent than deliciously smooth chocolate oozing out of a freshly baked cookie. And if you’re looking for a guilt-free dessert to treat bae (or yourself) with this Valentine’s Day, look no further than these mouth-watering delights. With a hint of sea salt and crunchy roasted hazelnuts, it would be rude not to…

Gooey Salted Chocolate & Hazelnut Cookies

Makes: 8-10
Ingredients:

  • 1 1/4 cup almond meal
  • 1/4 cup raw cacao powder
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 2-4 tbsp maple syrup (depending on taste)
  • 3 tbsp coconut oil, melted
  • 1 tbsp almond butter (or nut butter of choice)
  • 1 large organic egg
  • 1/3 cup chopped dark chocolate
  • 1/3 cup chopped hazelnuts

Method:

  1. Preheat oven to 160°C.
  2. In a medium-sized mixing bowl, stir the almond meal, cacao powder, baking powder, cinnamon and salt until combined.
  3. In another mixing bowl, whisk the coconut oil, maple syrup and almond butter until well combined.
  4. Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and bubbly.
  5. Fold the dry ingredients into the wet mixture, until just combined. Stir in chopped chocolate and hazelnuts.
  6. Roll tablespoon-sized amounts of dough into balls then flatten slightly on a lined baking tray.
  7. Bake for 10-15 minutes, until golden around the edges.
  8. Sprinkle with sea salt and eat while warm!

Store in an airtight container for up to 3 days (Although they’re most likely to be gone by then!). 
Visit www.jessicasepel.com for more.
 

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