Hazelnut Mocha Spelt Cookies

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

Hazelnut Mocha Spelt Cookies

Hazelnut Mocha Spelt CookiesTully Zander
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
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Recipe
Servings 6
Calories 271.25 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 18gCalories: 271.25kcalCarbohydrates: 16.08gProtein: 2.89gFat: 21.91gSodium: 13.83mgSugar: 5.25g
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My life literally revolves around optimum health and sustainable living by being a devotional vegan. My mission is to create a community of like minded vegans to go forth in creating a better and brighter world for humans, animals and the planet. Just like Gandhi once said: “The greatness of a nation and it’s moral progress can be judged by the way its animals are treated.” – Gandhi

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