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!
Ingredients
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
Instructions
Pre heat your oven at 375F/190C/Gas Mark 5 and line a baking sheet.
In a small bowl, add the chia seeds, brown rice syrup and 1 tbsp. water and stir together. Set aside.
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.
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.
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.
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 https://www.thehungryherbivores.com/hazelnut-brookies-gf/