Sometimes it's the middle of the afternoon, and you get a rumbling in your tumbling for something sweet, that can't be satisfied by anything other than a crunchy, choccy cookie.

Don't despair in these times, we've got just the thing to help you out. (Thanks to Ruth from Nutritiously Naughty  😘

Presenting Coconut & Hazelnut Vegan cookies so gooooood.

Coconut & Lucuma bar with cookies

INGREDIENTS:

70g melted coconut oil

45ml maple syrup

100g gluten free oats

60g hazelnuts

50g buckwheat flour

25g cacao powder

2 tbsp desiccated coconut

70g Doisy & Dam coconut and lucuma chocolate

 

Optional toppings:

Desiccated coconut

Cacao nibs

Edible flowers to decorate

Nutritiously Naughty Coconut & Hazelnut Cookies

METHOD:

  • Preheat the oven to 150oc and line 2 oven trays with baking paper
  • Start by pulsing the oats in a blender or food processor until you are left with oat flour
  • Tip the flour into a large bowl along with the buckwheat flour, coconut and cacao powder
  • Place the hazelnuts in the blender of food processor and blend on a high setting until they are ground to a course flour
  • Add the hazelnut flour to the bowl and stir to combine
  • Pour the melted coconut oil and maple syrup into the bowl
  • Stir with a wooden spoon until a soft dough is formed (leave it to sit for a few minutes if it’s too soft to handle)
  • Use a rolling pin to roll the cookie dough between 2 pieces of baking paper until it is about 5mm thick
  • Using your choice of cookie cutter, cut the dough into shapes before placing them on a baking tray
  • Re-roll the dough and repeat until all the dough has been used
  • Bake the cookies for 12 minutes
  • Leave the cookies to cool on the tray for 5 minutes before placing them on a cooling rack until completely cooled
  • Melt the Doisy & Dam coconut and lucuma chocolate in a bowl over a pan of simmering water
  • Remove the bowl from the heat and drizzle the chocolate over the cookies before sprinkling over your choice of toppings!