I’ve been going crazy with the hazelnuts lately. I still dislike them in their natural form but grind them up, add sugar and chocolate and it’s all good.
I admit that these cookies don’t taste like your typical buttery chocolate cookie and they certainly don’t taste like Nutella cookies (I had high hopes!) but they’re still awesome. Really. They’re chewy and don’t taste too healthy.
You know what? Dates terrify me. I have this weird thing with texture and I can’t imagine a food with a worse texture than dates. Doesn’t anyone else think they resemble cockroaches? Both just terrify me. I’ve never touched a roach* but I imagine that they feel just like dates. And they’re so slimy! Roach guts… eww. I’m sure there’s some rule out there about how you’re not supposed to liken the ingredients in your recipes to the nastiest insects ever, but I had to get it out. Anyway, my point is that if you’re doubtful of the dates, don’t be. You’ll get over it when you eat these! If I can get over them, so can you.
If you’re a coconut fan, you might want to toss in some extra coconut because these don’t have a strong coconut taste, although it’s there. I’m not a fan of coconut but was happy with these. Look at that! I dislike hazelnuts, coconut and dates and still loved these cookies.
* One time in college I abandoned my bedroom for over a week because I saw a cockroach in there. I grabbed a bunch of clothing and closed off the cracks under the door with towels and closed the air conditioning vents… with paper and duct tape. I don’t know about where you are, but in Austin they’re horrifyingly huge. I’m thankful there are no roaches in Germany (at least that I’ve seen). I’m so sorry for all the roach talk. Here’s a nice picture as compensation for reading this. :)
I’ve been fiddling with grain-free recipes lately. Some recipes have been downright nasty, but a lot of them have been worthy of sharing so I’ll be posting some every now and then.
The chocolate chips are optional. The first time I made them, Mr. Texanerin wouldn’t eat them, claiming that he now “doesn’t like cocoa.” Seriously. The second time I made them with the “real chocolate” and he devoured them.
- 1 1/3 cup (180 grams) raw hazelnuts
- 1/4 cup (28 grams) coconut flour
- 1/4 cup (20 grams) cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 6 dried medjool dates or 100 grams of regular dates (let them soak in water for about 30 minutes – an hour)
- 1/4 cup (55 grams) coconut oil, melted (refined if you don’t want a coconut taste)
- 1/2 teaspoon vanilla
- 3 tablespoons (60 grams) honey
- 1 1/4 cup (75 grams) chocolate chips
Preheat your oven to 350ºF / 190ºC. Grind the hazelnuts in a food processor until they’re coarse and they release just a little bit of oil. Be careful not to process too long or you’ll have hazelnut butter. Then add the coconut flour, cocoa powder, baking soda and salt. Pulse a few times until well combined. It should be like a fine flour. Transfer this to a large bowl and add the dates, coconut oil, vanilla and honey to the food processor and process until very well combined. Add the wet ingredients to the dry and mix and then stir in the chocolate chips. Form into balls (mine were about golf ball sized) and flatten a little bit. They don’t expand very much. Bake for 9 – 12 minutes. Yields about 12 – 15.