So, I haven’t packed for my flight tonight, and the first thing I decided I needed to do when I woke up today was bake. Because, really the last thing you eat before you get on a plane sets the tone for the rest of the trip. No, I just made that up. I’m just really bad at sticking to my to-do checklist, and also I was having a fat moment.
My sister-in-law made these gluten-free, dairy-free, healthyish Hazelnut Chocolate Chunk cookies for Thanksgiving and I’ve been craving it ever since so she gave me the recipe. And now I, to you.
2 1/4 cups (270g) hazelnut flour (I used Bob’s Red Mill, which you can find at Whole Foods)
2 TBS arrowroot starch
3/4 tsp baking soda
Pinch sea salt
2 tsp pure vanilla extract (I used almond extract, which my SIL said she does to add a more nutty flavor, but up to you)
1/3 cup (80mL) pure maple syrup
1/4 cup (60 mL) coconut oil, melted
To be mixed in
1/2 cup (80g) dark chocolate chunks (I used Enjoy Life brand, soy-free/gluten-free chips)
1. Preheat oven to 350 degrees F
2. Place the dry ingredients in a medium bowl and whisk to combine
3. Add the wet ingredients, except the coconut oil, to the dry and blend well with hand mixer
4. With the mixer on low, slowly pour in the coconut oil. Blend well. (Just FYI, I did all of this by hand)
5. Stir in chocolate chunks
6. Drop rounded tablespoons of dough onto a parchment lined baking sheet
7. Bake 10-12 minutes or until edges are browned and center is wet
8. Let cookies cool on the tray for 5 minutes. Remove cookies to a wire rack to cool completely. Store in an airtight container up to 3 days or in the freezer for up to 3 months.
Ok now I really should pack. Enjoy.