Well… I think I just packed on a good 10 pounds from eating these cookies. Seriously, I couldn’t stop. How can something taste so good? Then again I ask myself that every time I bake and eat delicious healthy food. These cookies are heaven. The chocolate and hazelnut become best friends, skipping along and blending together into one perfect, decadent, chewy bite. It’s a taste you never want to leave your mouth. A taste so gratifying, you become spell bound. Caught up in a chocolate world. Caught in the taste, the texture, the chewy center and crispy sides. MMM!
I may have eaten 20 cookies in 2 days, but what can I say? Really… It’s over now. You aren’t suppose to live in the past, so lets just put that behind us and focus on the health behind these cookies. First off, you’ll be surprised by what flours I used. I was surprised when I pulled them out of my fridge. What flours are they? Cashew and Hazelnut flour (Wow!) I know…
Oh golly, I’m starting to drool already… I must contain myself. Okay, back to the cookies. They are sweetened with honey, blasted with raw cacao powder, and delicately touched with dark chocolate chips and currants.
You want to know what else is easy about these? Well, if you weren’t up making cashew flour all night or didn’t have time to run to the store and you only have almond flour – that works too! But I highly suggest leaving the hazelnut flour. It completes these cookies. Not a big fan of honey? Use coconut nectar or maple syrup. It’s as easy as eating a box of cereal all by yourself. In a corner. At night. Don’t judge me, it happens…
You probably want the recipe now, huh? Okay, here it is for you to enjoy!
INGREDIENTS: makes about 24 – 30 small cookies
- 2/4 cup organic hazelnut flour
- 2 cups + 1/4 cup organic cashew flour
- 1/2 teaspoon himalayan sea salt
- 1/2 teaspoon baking soda
- 1/4 cup organic raw cacao powder
- 1/2 cup organic unrefined coconut oil (gently melted over very low heat)
- 1/4 – 1/2 cup organic raw honey (depending on your sweetness level) (or use coconut nectar/maple syrup)
- 1 tablespoon (accidental pour) organic vanilla extract
- 1 cup organic dark chocolate chips (75-80% cacao)
- 1/3 cup organic currants
DIRECTIONS:
- Preheat oven to 350F degrees. Line 2 large baking sheets with parchment paper.
- In a large bowl, combine the flours, salt, baking soda, and cacao powder.
- In a medium bowl, whisk together the coconut oil, honey, and vanilla extract.
- Fold the wet ingredients into the dry flour mixture until thoroughly combined.
- Fold in the chocolate chips and currants.
- Now these cookies really spread out on the pan. So use a teaspoon size measure and get a nice heaping scoop of the dough. Spoon it onto the prepared pans leaving about 2 inches between each cookie.
- Bake for 10 to 15 minutes, until the cookies just start to turn brown. Be careful not to overcook. Let the cookies cool on the baking sheets for 10 minutes. Then transfer to a wire rack and let them cool for another 10 minutes. They will become harder and more put together once cooled. At first they may seem undercooked, but they aren’t!
- Serve and enjoy! Try not to gobble all of them up in one sitting. But if you don’t, it’s okay. We all do it sometimes.
A girl who has a serious addiction to chocolate and cookies,
Emma