Cacao Nib, Hazelnut Oatie Cookies

 

Pre heat oven to 200ºC fan/220ºC conventional

 

In a large bowl, melt in a microwave for 20 secs:

60g Raw Coconut Oil

40g Pure non-dairy Olive spread

Add each ingredient, mixing after each one:

1 tsp vanilla bean paste

1 1/2 tbsp cashew nut butter

45g dark maple syrup

35g set honey

7 g GF baking powder

pinch of sea salt

100g sieved tapioca starch

160g wholegrain GF rolled oats (I use Bob’s Red Mill)

40g lightly smashed whole toasted hazelnuts

50g good DF hazelnut chocolate spread (Hotel Chocolat is the best)

20g cacao nibs

40g dark chocolate chips

30g hazelnut/coconut milk

 

Bring together into a thick, gooey dough.  Take heaped dessert spoonfuls of dough and place onto a non-stick baking parchment lined tray into roughly circular mounds, pressing out to around 5-6 cm.  Leave space for expansion before spooning the next one.

 

Put into the middle shelf of the oven and bake for 12 mins.

Remove from the oven and leave to cool on the baking tray for 10 mins before transferring to a wire cooling rack.

 

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