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Dark Chocolate, Ginger and Hazelnut Cookies
Crunchy, sweet and bursting with ginger flavour this is a cookie recipe to make your hearts sing!
Serves 18 cookies|Takes 25 minutes
INGREDIENTS:
1 2/3 cups of Flahavan’s Rolled Oats
1/2 cup of sprouted buckwheat flour
1 tbsp. baking powder
1 tsp. cinnamon
1/3 cup of toasted blanched hazelnuts, chopped
3/4 cup hazelnut butter
1/2 cup of tahini
6 tbsp. coconut oil
4tbsp. ginger syrup, from stem ginger
4tbsp. maple syrup
1 cup stem ginger, finely chopped
1 cup of dark chocolate bar, finely chopped
METHOD:
Pre-heat the oven to 350°F and line a large baking tray with baking parchment
Combine the Flahavan’s Oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the 70% Dark Chocolate in a bowl over a pan of hot water, making sure the bowl doesn’t touch the water
Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family
