Chocolate chip cookies really are the king of cookies aren't they? These beauties were made as a big thank you to my partner Luke, who has been particularly spectacular these last few weeks; really supportive and shouldering a lot of the parenting while I work on projects and events.

 A rich, indulgent but still pretty good for you (because I love you) treat. We're cookie fiends in our house and these disappeared FAST.

Rather than commercial store bought chocolate chips I prefer to roughly chop up some good quality dark chocolate. It adds to their lovely rustic appearance and you occasionally bite into a really huge chunk. It's the best.

 

Vegan chocolate chip & hazelnut cookies - Makes approximately 25 cookies

1 1/2 cups almond meal / almond flour

3/4 cup hazelnuts

1/4 cup maple syrup

1/2 cup softened coconut oil

1 tsp vanilla extract (I use Heilala vanilla)

1 pinch good quality salt

1 1/2 Tbsp chia seeds

1/3 cup roughly chopped dairy free dark chocolate 

Preheat the oven to 165 degrees celsius

Place the almond meal, hazelnuts, maple syrup, coconut oil, salt and vanilla in a food processor. Process until the hazelnuts are in coarse chunks.

Add the chia seeds and run the food processor until well combined.

Place the cookie dough into a large bowl and mix the chocolate through with a spoon.

Form teaspoons of dough into balls and place on a lined cookie sheet. Use two fingers to lightly flatten. You can also press any stray pieces of chocolate into the top of the cookies at this stage.

Bake for approx 12 - 15 minutes until the cookies are lightly golden. Watch them very carefully as nut flours burn quickly.

Do not handle the cookies until they have cooled and harden. They are very delicate while hot.

Store in the fridge for up to five days. Cookies will freeze brilliantly.