These hazelnut, coconut and molasses oatmeal cookies are fabulous as (baked) energy bites or for breakfast and completely dairy / egg free. They are made with whole ingredients and your kitchen will smell incredibly good!!!
HAZELNUT, COCONUT AND MOLASSES OATMEAL COOKIES
for about 15 cookies
- 3/4 of cup (100 g) of whole spelt flour
- 1 cup (100 g) of rolled oat
- 1 cup (70 g) of unsweetened, shredded coconut
- 1/4 of cup (70 g) of coconut sugar
- 2 tablespoons of flax seeds
- 1/2 teaspoon of baking soda
- a generous pinch of salt
- 1 cup (150 g) of raw, shelled hazelnuts
- 1 + 1/2 tablespoons (60 g) of blackstrap molasses
- 3 abundant tablespoons (80 g) of coconut oil (mine was solid: if yours is liquefied, use 5 tablespoons)
- about 5 tablespoons of water (add gradually!)
- 1 teaspoon of vanilla extract
1. Toast and peel the hazelnuts
Preheat the oven at 200 ºC (400 ºF). Place the hazelnuts on a baking tray covered with parchment paper and let them toast in the hot oven for about 10 minutes. Check them constantly as they pass from toasted to burned in just a few second! (oh yes…personal experience!!). To understand when they are done, take them out of the oven and rub them with your hand protected by a clean kitchen towel or glove as the peel tends to look quite dark. If the peeled nuts are golden brown, they are ready. Transfer the hot hazelnuts into a clean kitchen towel and wrap them up. After about 5 / 10 minutes rub them vigorously with the hands to remove the skin.
2. Grind the flax seeds, part of the oat and the hazelnuts
In a small food processor finely grind the flax seeds and set them aside. I usually grind also half of the rolled oat and half of the hazelnuts: I just pulse a few times in the mini-food processor. I love to have whole hazelnuts and different sizes of oat in my cookies, but you can of course change proportions and sizes according to your taste.
2. Make the dough
In a medium bowl mix all the dry ingredients, then add the wet ones. Add the water gradually, as you might not need it at all or you might need more. Knead the dough with one hand to check the consistency: it has to be firm and stick together.
3. Form the cookies
With a spoon, an ice cream or simply your hands scoop drop the dough onto a baking tray covered with parchment paper. Press each ball of dough with the hand to flatten it into a cookie shape.
Bake in the preheated oven at 175ºC (350ºF) for 15 (for chewy cookies) to 25 (for crispy cookies) minutes. Leave on the tray for a couple of more minutes, then transfer your cookies to a cooling rack.
Conserve them in an air-tight container: they will last for about a week.