Hazelnut, Chocolate & Cardamom Cookies

Ingredients

• 1/2 cup of Forty Thieves Hazelnut Butter
• 1/2 cup of coconut sugar
• 2 tbsp of coconut oil
• 2 tbsp of oat milk
• 1/2 cup of almond meal
• 1 cup of oat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp cardamom seeds (crushed)
• 1/2 cup of dark chocolate (chopped into chunks)

Method 

Preheat the oven to 180 degrees Celsius fan bake and line a baking tray with baking paper.

In a medium-sized bowl add your hazelnut butter, coconut sugar, coconut oil and oat milk. Mix until combined (the mixture should form a paste like consistency). Add the almond meal, oat flour, baking soda, baking powder, salt and cardamom and mix until combined. Add the chocolate and mix well.

Scoop the mixture with an ice-cream scoop onto the baking tray and press down with a fork a couple of times. Be sure to leave enough space between each cookie as they will spread out while cooking.

Pop in the oven and cook for 10 minutes or until golden brown. Once you’ve removed the cookies from the oven let them cool down completely before serving.

Images by Laura Bedwell