After preparing my hazelnut milk (see recipe) I had some pulp left which I didn’t want to throw away, so I decided to make healthy-ish cookies by adding some almond flour, plus ground linseed instead of eggs. This way they’re not only gluten free but also totally plant based.
I say healthy-ish because they’re sweetened with Medjoul dates and just a little brown sugar.
They’re perfect to be used as a sweet treat and go really well with tea and coffee too (here they’re served next to a classic black tea with lemon, as we like to drink it in Italy).
They’re super easy and quick to make and require no proofing time. Just mix all the ingredients, shape the cookies and put them in the oven.
They keep very well for quite some time in a cookie box or jar.
Recipe after the photo (made by me).
Gluten free hazelnut and almond cookies
115 gr. hazelnut pulp
100 gr. almond flour
200 gr. Medjoul dates
3 heaped spoons of brown sugar
2 tablespoons of ground linseed
2 tablespoons of water
powdered sugar for garnishing
Pre-heat the oven at 180 degrees C.
Soak the ground linseed in 2 tablespoons of water for a few minutes so that they can release their gel.
Mix all ingredients well and leave to rest for 5 minutes.
Make little balls with this mixture and flatten them a bit. The cookies have to stay pretty chunky.
Bake for about 15-17 minutes, then let them cool.
Sprinkle with powdered sugar.
