Hazelnut Brookies (GF)
Recipe type: Sweet, Chocolate, Snack
Cuisine: Vegan, Gluten-free, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-13 cookies
Decedent, soft baked brookies with a sea salt finish. Perfect Nutella-tasting cookies are easy to make and bake, even easier to consume! Vegan, gluten-free and soy-free goodness!
  • 1 cup Hazelnuts
  • ¼ cup tapioca flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tbsp. chia seeds
  • ½ cup brown rice syrup
  • 1 tbsp. blackstrap molasses
  • 1 tbsp. water
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  1. Pre heat your oven at 375F/190C/Gas Mark 5 and line a baking sheet.
  2. In a small bowl, add the chia seeds, brown rice syrup and 1 tbsp. water and stir together. Set aside.
  3. Meanwhile, place your hazelnuts into a food processor and blend to a fine grain. Transfer to a large bowl and add the tapioca flour, cocoa powder, baking powder and sea salt.
  4. Add & mix the molasses & vanilla into the chia seeds & brown rice syrup. Pour into the dry ingredients and mix for a few minutes to combine. It should be a firm dough.
  5. Individually, place a heaped tbsp. of the mixture onto the baking sheet and flatten with the back of the spoon (to about ¼ inch). Leave a few inch gap between each cookie.
  6. Place in the oven for 9-11 minutes, they should look cracked on top. Leave to cool on a wire rack for at least 15 minutes.
Recipe by The Hungry Herbivores at http://www.thehungryherbivores.com/hazelnut-brookies-gf/