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
|½ cup||Hazelnut and Cocoa Spread|
|2||Woodland Free Range Eggs|
|2 Tbsp||Olivado Macadamia Oil|
|½ cup||Fresh Life Gluten Free Coconut Flour|
|½ tsp||baking soda|
|½ cup||chocolate chips|
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KitchenAid Cordless 7-Speed Hand Mixer
- Preheat the oven to 180°c. Line 2 baking trays with baking paper.
- Add 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 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.