All out delicious. Crunchy hunks of incredible chocolatey-ness that must be made often.
Makes approx 14 killer cookies
Place hazelnuts on a baking sheet and roast for 5-8 minutes at 170, remove and leave to cool. Rub the nuts between the palms of your hands, or a tea towel and the skins come off easily.
Melt the butter in a small saucepan.
Pour the flours, sugar, baking powder and cocoa powder in to a medium mixing bowl and pour in the butter, whisked egg and vanilla extract. Mix until combined well. Fold in the chopped nuts, and chocolate chip pieces until evenly spread through the batter.
On a lined baking sheet, scoop a heaped tablespoon of cookie dough and press it down into a 2 inch disc. Bake at 170 for 12 minutes until a few cracks appear.
Cool on a wire rack. Enjoy!
- ½ cup Buckwheat flour ( This one is good Doves Farm Buckwheat Flour, 1Kg)
- ¼ cup Tapioca flour (In case you don't have it:Organic Tapioca Flour 1kg)
- ¼ cup coconut sugar
- 1 tsp baking powder
- 2 tbsp cocoa powder
- ¼ cup dark chocolate chips
- ¼ cup roasted hazelnuts, roughly chopped
- 80g melted butter
- 1 egg
- 1 tsp vanilla extract