+ Well Nourished | Hazelnut Chai Spice Cookies

Hazelnut Chai Spice Cookies

These Hazelnut Chai Spice Cookies are a very delicious gluten free, dairy free, grain free, egg free, fructose free and guilt free treat.  They only take minutes to make and are the perfect after school snack or weekend treat for the kids.

What’s so nourishing about them?
Well, firstly hazelnuts are a rich source of protein, essential fats, and fibre.  They also contain antioxidants and many minerals.  The coconut oil is so very nourishing.  You can find out more about its amazing health benefits here.  The cinnamon stabilises blood sugar levels for a sustained release of energy.  The ginger and cardamon assist digestion.

Makes 10-12 cookies

Ingredients
150g (1¼ firmly packed cups) hazelnut meal
55g  (¼ cups) virgin coconut oil, (melted if solid)
50-85g (¼ cup approx) brown rice syrup or raw honey (taste the batter and alter the sweetness to taste)
1 teaspoon vanilla bean paste or powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamon
½ teaspoon ginger powder
1 tablespoon tea or water

Method

  1. Preheat your oven to 150℃.
  2. In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
  3. Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper.
  4. Flatten with the back of the fork.  Sprinkle a little extra cinnamon on top (optional).
  5. Bake for 15 minutes or until starting to brown on top.

 

Variations
Low-fructose
Use the brown rice syrup, not honey.

Choc-Chip Chai
Add cacao nibs or a piece of dark chocolate.

No hazelnut meal?
You can use almond meal instead!

Coconut oil-free
Replace with macadamia nut oil.

 

Store…
In an airtight container in the fridge or freezer.

 

The best thing about these cookies is that if you do manage to stop at one or two and wait a while, you will find yourself satisfyingly full.  That is of course if you do manage to stop at all.

 

I love these cookies, I hope you do to? As always I’d love your feedback.  Please post a comment below.

All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be.  But you can help me to build a healthier world, please  Share this post with a friend Share this post with a friend.

You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.

 

 

Hazelnut Chai Spice Cookies

  • BelindaSJ

    I am going to have a go at making these today…just in time for lunchbox treat! (loving that there is Thermomix instruction too!)
    Thank you

    • Hope you enjoy them, they have been extremely popular on social media. G x

  • Miriam

    Just made a batch and they are delicious! Nice to see a recipe with a nut meal other than almond, which I’m not meant to have. Thanks so much ?

    • Great Miriam, I really love these. Yes hazelnut meal is a great substitution for almond meal, thanks so much for your feedback. G x

  • Jess

    I just made these yesterday and my batter was really runny – no way I could roll into balls. I used cashew nut meal (I ground myself) and used less that 50g rice malt syrup. I did add the meal into the the warm melted coconut oil and I am wondering if I should have chilled the mixture first. I ended up doubling the amount of cashew meal to make them rollable but they turned out quite crumbly. I made the lemon macadamia ones with success a while back so just wondering what I did wrong this time? The batter did taste yummy though!

  • Any nut meal milled freshly will alter the amount of oil you need (usually less) depending on how much you’ve milled them. I’m not sure if you’ve ever done this – but they can go from nut meal to nut butter in seconds. The fresh ground nuts just aren’t as dry as commercial or meal you’ve milled in advance. I also generally don’t bake with cashew nut meal, I just find them wetter than other nut meals (with makes them great for other things like raw desserts and cashew nut cream). Hope this helps for next time G x

  • Erin

    These popped up on my instagram yesterday and I was keen to try but didn’t have some of the ingredients. So I swapped the hazelnut meal for 75g wholemeal spelt flour and 75g protein plus and swapped the coconut oil for almond oil (and reduced to 40g)… And they are perfect! MY favourite thing about wholefood baking is that you can do almost anything and still succeed :):)

    • Beautiful Erin – glad they worked out and thanks for sharing G x

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