Double Chocolate Hazelnut Rye Cookies
The addition of rye and hazelnut flour gives the cookies an extra oumph of beautiful nuttiness which is a dream come true in combination with chocolate.
- Yield: 10 cookies 1x
Ingredients
Scale
- 60g / 2,1 oz finely ground rye flour
- 40g / 1,4 oz hazelnut (or other nut-) flour
- 1 tsp baking powder
- 10g / 2 tbsp cocoa powder
- A generous pinch of salt
- 30g / 1 oz coconut sugar or other granulated sweetener
- 30g / 1 oz dark chocolate
- 4 tbsp milk of choice
- A handful of chocolate chips or chopped chocolate (around 30g / 1 oz)
- A handful of halved roasted hazelnut (around 20g / 0,7 oz)
Instructions
- Preheat your oven to 175ºC / 350ºF. In a large bowl, combine all the flours, baking powder, cocoa, salt, and sweetener.
- Break apart the dark chocolate, and put it along with the milk, in a small microwave safe bowl. Microwave on low heat until the chocolate has melted, give it a stir until it has formed a chocolatey mixture.
- Add the chocolate mixture to the dry. Using your hands or a wooden spoon stir/knead until you get a luxious dough. Add the chocolate chips/chunks and hazelnut, give it a stir, and divide the dough into 10 equally sized balls.
- Line a cookie tray with parchment paper and place the balls of dough with enough room apart (they won’t melt/expand as much regular cookies though). Flatten the cookies so they’re as thick as a pinky finger. Bake for 18-25 minutes, or until crispy (and not burned!). Take out, let cool, serve and enjoy! ,