Hazelnoot koekjes

Recipes Baking Cookies Gluten-free Sugar Free

These gluten-free and sugar-free hazelnut cookies made from rice flour and chestnut flour contain only the fruit sugars from one banana. Now that's another fine cookie! True sweet tooths might not find these cookies sweet enough, but still they are approved by "regular sugar eaters";). Vegans can replace the egg with an extra banana, the consistency will change slightly. But it really is a super delicious cookie to take to work or just eat at home as a snack.

Recipe

Hazelnut cookies

These gluten-free and sugar-free hazelnut cookies made from rice flour and chestnut flour contain only the fruit sugars from one banana. Now that's another fine cookie!

Course	Cookies
Kitchen	Internationaal
Servings	12 pieces

Preparation time

Preparation time	20 min
Time in oven	15-20 min
Total	50 min

Equipment

Oven
Mengkom
Bakplaat
Bakpapier
Vork
Spatel

Ingredients

95 grams of chestnut flour
90 grams of whole wheat rice flour
50 grams of coconut oil
50 grams of hazelnuts, chopped
5 dried figs, chopped into pieces
1 banana
1 egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt

Hazelnut cookies

Preheat the oven to 175 degrees
Put the flour in a large bowl and add the chopped hazelnuts, figs, cinnamon and salt.
Let the coconut oil melt in another bowl and melt the banana.
Then add the coconut oil to the flour, together with the mashed banana. Stir in the egg quickly and then add the vanilla extract. Knead the dough well.
Make nice round cookies on a baking sheet with baking paper and press another hazelnut for garnish. Bake in 15-20 minutes until the edges begin to brown. Ovens can vary greatly so always keep an eye on the oven.

Cooking mode Prevents your screen from going to sleep

I recently had a conversation on Twitter about sugars and to what extent certain sugars were refined and therefore processed. In my recipes you can see that I usually use agave syrup or coconut blossom sugar. Despite the many positive stories, agave syrup is a considerably processed product and if you can omit it from recipes I would certainly do that. For me, coconut blossom sugar is 1 when it comes to sugar substitutes, because it is almost unprocessed and contains many minerals.

The taste is just not as sweet as, for example, agave syrup or normal sugars, so sometimes I fall back on some agave syrup. But where is possible, I omit the extra sugars and that is why I think this is really nice cookies. Try them out and, if necessary, add some extra figs or a scoop of coconut blossom sugar. Enjoy it!

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