For a dozen cookies
- 150g softened butter
- 45g coconut sugar
- 1 egg
- 200g T110 flour
- 50g chickpea flour
- 1/2 sachet of yeast
- 1 pinch of salt
- 75g of crushed hazelnuts
- 150g dark chocolate
Preheat the oven to 150°C.
Mix 150g melted butter and 100g coconut sugar with a whisk or spatula.
Once the mixture is smooth, add one egg and mix again.
Sift the flours with the yeast and a pinch of salt, add to the mixture, and mix gently with a wooden spoon or spatula.
Coarsely crush the hazelnuts with a knife, as well as the chocolate chips. Add them to the mixture, and mix (be careful not to overwork the dough, the aim is simply to distribute the pieces)
Shape the dough into balls of about 40-50g, and bake them on a baking sheet covered with baking paper in the preheated oven for 9-12 minutes depending on your oven.
Tip: the coconut sugar adds a touch of caramelised amber which goes very well with the hazelnuts.
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