I’m going to try to keep it simple and sweet, because that’s what a cookie recipe is all about. It’s about portability. It’s about throwing together-ability. It’s about digestibility, not just physically but emotionally. Cookies are cathartic in the making, satisfying in the eating, joyful in the sharing. A cookie recipe doesn’t need a trick up its sleeve, because in the sweet, toasty end, its already accomplished so much. It’s put cookies on your plate, crumbs on your sweater, and that’s enough.
Baking notes: These puppies come together beautifully. The nuts roast as the cookies bake, giving an ideal amount of crunch to an otherwise tender cookie. I stay on the more cautious side when it comes to adding chocolate chips, so you could definitely throw in a few more if you’re so inclined. Grapeseed oil is essentially viscous magic, but if you don’t have any you can sub in melted coconut oil or any other mellow flavoured oil. You’ve got some flexibility with the flour, too. You could use all purpose, a mix of spelt and oat, or your favourite gluten-free ap flour blend.
Cookies are cathartic in the making, satisfying in the eating, joyful in the sharing. A cookie recipe doesn’t need a trick up its sleeve, because in the sweet, toasty end, its already accomplished so much. It’s put cookies on your plate, crumbs on your sweater, and that’s enough. Hazelnut Mocha Spelt Cookies is simple as well as sweet
When I was tinkering with these Hazelnut Mocha Spelt Cookies I referenced this recipe.
Hazelnut Mocha Spelt Cookies Recipe
Hazelnut Mocha Spelt Cookies
- 2 cup light spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
- 1/2 cup chopped hazelnuts
- 2 tbsp finely ground coffee
- 1 cup coconut sugar
- 3/4 cup grapeseed oil
- 1/4 cup almond milk
- In a large bowl, mix together the dry ingredients, including chocolate chips, chopped hazelnuts, and coffee.
- In another bowl, whisk together the wet ingredients until the coconut sugar is somewhat dissolved (it likely dissolve fully, but as long as it's fully wet you'll be good).
- Add dry ingredients to the wet and mix until there is no dry flour remaining. Cover with plastic wrap and refrigerate for at least an hour or two, until chilled and firm.
- Preheat oven to 350F. Line a cookie sheet with parchment paper. Scoop out the dough in small handfuls, about 3 tablespoons for large-ish cookies, form into balls then press down slightly. Bake for 14-16 minutes, until golden around the edges. The cookies will puff up while baking but collapse once cooled.