These delicious, guilt-free cookies are perfect to have on hand to accompany a cup of coffee or tea or just to eat as an afternoon snack.
1 week in a closed box
1 cup (150 grams) hazelnuts
1 1/4 cup (180 grams) almonds
1 cup (130 grams) spelt flour
1/4 cup (60 ml) water
1/4 cup (70 ml) maple syrup
1/4 cup (40 grams) medjool dates, pitted
2 tablespoons (12 grams) chia seeds
1 tablespoon (8 grams) hemp seeds
4 tablespoons (32 grams) cacao powder
2 tablespoons (30 grams) coconut oil
1 teaspoon sea salt
Preheat the oven to 180°C. Blitz the nuts in the food processor for a minute or two until very finely ground. Then add the remaining ingredients and process again until a sticky dough is formed. Spoon a tablespoon of dough into your hands and roll it into a ball. Place it on a baking sheet and press it flat so it becomes nice, thin and round. Repeat this until all the dough is used up. Put the baking sheet in the oven and bake for about 20 minutes until the cookies firm up and begin to brown. Allow them to cool for a few minutes and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!