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Coconut flour is naturally gluten free and full of fibre. Baking with it is different from using regular flour as it soaks up a lot of liquid. We love these quick and easy cookies with fudgy hazelnut and cocoa spread and chocolate chips.
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Add fudgy hazelnut & cocoa spread, eggs, sugar and oil to a bowl and beat until light and smooth.
Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.
With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced on the prepared baking trays. Lightly press the cookies with a fork. Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.
Ingredients
Directions
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
Add fudgy hazelnut & cocoa spread, eggs, sugar and oil to a bowl and beat until light and smooth.
Add coconut flour, baking soda and salt. Stir well then fold in chocolate chips.
With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced on the prepared baking trays. Lightly press the cookies with a fork. Bake for 8-10 minutes, until lightly browned (the cookies will harden as they cool). Leave to cool for a few minutes, sprinkle with salt (optional), then transfer to a wire rack to cool completely.
