Salted Hazelnut and Chocolate Cookies

Cookies and brownies seem to have pride of place on my little slice of the internet over here. I am always striving to create the perfect one. 

How many times have I had that moment, that incredible split second when the first bite is taken and I think that I've finally done it? More times than I'd like to admit. 

It's not that I realise the bakes of the past weren't any good - of course they were good - it's that I'm fickle and can never quite make up my mind exactly what it is that I want. 
For today these are my perfect cookie. They are chewy, chocolately and slightly salty, with the dreamy flavour of hazelnuts holding it all together.

Similar to the cookies I made with almond butter a while back, this recipe makes a small batch and can be whipped up super quick using my homemade hazelnut butter and they keep well for a few days in a cookie jar or tin. 

Vegan, gluten and dairy free. 

Ingredients:
1 teaspoon baking powder 
5 tablespoon plain GF flour 
1/4 cup sugar (less if you've sweetened the hazelnut butter)   
1/2 cup hazelnut butter
1 Tablespoon flax meal + 3 Tablespoons water
1/3 cup chopped dark chocolate/chocolate chips
2 tablespoons hazelnut butter + 2 teaspoons cocoa powder, combined (sweeten, to taste)
Course sea salt

To Make:

• Preheat the oven to 180C.
• Mix the flax meal and water together in a small bowl and whisk with a fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this up and make it happen about twice as fast.
• Mix the baking powder, flour and sugar together.
• Add in the hazelnut butter and flax mixture and mix until combined and then stir in the chocolate chips.
• Roll the dough into about 6-8 balls, flatten slightly in your hands or using a spoon and set on a greased baking tray.
• In the centre of the flattened dough balls, drop rounded teaspoons of the hazelnut butter and cocoa powder mixture.
• Fold the dough over to cover and roll in your hands to form balls once more.

• Place back on the baking tray and flatten slightly.
• Sprinkle each cookie with a little sea salt.
• Bake in the oven for about 10 minutes, until slightly browning but still soft. 
• Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.