Are you missing big, chunky, cafe style treats? Well, I’ve got the solution for you! These biscuits are big, indulgent and made with nourishing whole foods.
This recipe make 6 big, chunky biscuits, or can be divided into more smaller biscuits if you’d like them to go further. In my house we’ve loved them big & chunky, but tend to eat just half or a quarter at a time.
When they’re hot out of the oven they will seem too soft, but give them some time to cool down and the sugars will harden.
Servings: 6 biscuits
Ingredients
- ¾ cup white spelt flour
- ¼ cup cacao powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup coconut sugar
- ⅓ cup raw hazelnuts chopped
- ¼ cup chocolate chips or chopped dark chocolate
- 3 tbsp milk of choice plus more if needed
- 2 tbsp coconut oil melted
- ¼ tsp vanilla bean powder
- 1 tbsp peanut butter OR nut or seed butter
Instructions
- Combine all dry ingredients in a bowl, sift cocoa & baking powder, stir until well combined.
- Make a well in the centre, add the wet ingredients and stir in to form a dough – the mix will be dry at first, keep stirring until well combined. Humidity can affect moisture, so you may wish to add 1 tbsp additional milk if your dough isn’t coming together.
- Form dough into a big ball in your hands.
- Wrap and pop it in the fridge for 2 hours, or into the freezer until the dough is cold.
- Once chilled, preheat the oven to 180°C.
- Remove the dough from the fridge and roll into a thick cylinder shape.
- Slice into 6 even slices.
- Form into circular shapes in your hands and place on a greased baking tray, leaving enough room between cookies for them to spread.
- Sprinkle with salt flakes if you’re feeling a little fancy.
- Bake for 11 minutes on the centre rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.
Notes
If for whatever reason the cookies don’t spread enough (climate can be a factor here), just press down with a spoon, while still hot, after baking. Don't have any hazelnuts on hand? This recipe would also work with peanuts, almonds, pecans, macadamias, walnuts, or pistachios. You can't go wrong, really! Want to have these as an indulgent dessert? Add a scoop of vanilla on top of a still-warm biscuit.
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About the Author: Kate Parker
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
2 Comments
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I’d love to make these however cannot eat gluten. What can I replace the spelt flour with and still get the same yummy cookie?
Thanks
Hi Deb,
You could try with green banana flour, although the protein in the spelt likely contributes to the binding of these biscuits, so you may find they crumble with a gluten free flour.
Thanks!
Kate