Hello everyone! Today I propose you a simple recipe for delicious hazelnut cookies, perfect for dunking in milk or coffee in the morning. Thanks to the combination of hazelnut and cinnamon these cookies have an intense and rich aroma, a bit spicy, that reminds me of autumn flavors. As always they are vegan, so below the recipe is without butter, eggs and dairy-free, but you can also use cow's milk depending on your preference.
Ingredients for 25 cookies:
100 grams of whole flour
80 grams of hazelnuts flour
50 grams of coconut sugar (or more depending on your taste)
5 dates
70 ml of vegetable milk (or normal milk if you prefer)
2 teaspoons cinnamon
half a teaspoon of ginger
Method:
Pre-heat the oven to 180 degrees.
In a bowl combine the dry ingredients: flour, hazelnuts flour, sugar, cinnamon and ginger. Mix together the milk and dates to completely disintegrate the dates. Add the liquid mixture to the flour and knead well for 10 minutes. If the dough is too wet add flour, if too dry add the milk, the result must be a firm and elastic dough.
Roll out the dough with a rolling pin and create your biscuits in the form you prefer.
Bake at 180 degrees for about 15 minutes. Enjoy!
100 grams of whole flour
80 grams of hazelnuts flour
50 grams of coconut sugar (or more depending on your taste)
5 dates
70 ml of vegetable milk (or normal milk if you prefer)
2 teaspoons cinnamon
half a teaspoon of ginger
Method:
Pre-heat the oven to 180 degrees.
In a bowl combine the dry ingredients: flour, hazelnuts flour, sugar, cinnamon and ginger. Mix together the milk and dates to completely disintegrate the dates. Add the liquid mixture to the flour and knead well for 10 minutes. If the dough is too wet add flour, if too dry add the milk, the result must be a firm and elastic dough.
Roll out the dough with a rolling pin and create your biscuits in the form you prefer.
Bake at 180 degrees for about 15 minutes. Enjoy!