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. They're perfect for kids' lunch boxes — if you don't eat them straight away.

Prep time: 10 mins
Cook time: 10 mins
Makes: 12

Ingredients

½ cup	Hazelnut and Cocoa Spread
2	Woodland Free Range Eggs
¼ cup	sugar
2 Tbsp	Olivado Macadamia Oil
½ cup	Fresh Life Gluten Free Coconut Flour
½ tsp	baking soda
¼ tsp	salt
½ cup	chocolate chips
Salt (optional)

Equipment

KitchenAid Cordless 7-Speed Hand Mixer

Descriptions

1. Preheat the oven to 180°c. Line 2 baking trays with baking paper.
2. Add spread, eggs, sugar and oil to a bowl and beat until light and smooth.
3. Add coconut flour, baking soda and salt. Stir well, then fold in chocolate chips.
4. With wet hands or a wet spoon roll tablespoon amounts into balls and place spaced apart 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.