I used to eat Nutella by the spoon and can no longer keep it in the house. These are a healthy tribute to Nutella and are vegan/GF.
Cacao is high in minerals like magnesium and antioxidants, and the subject of many studies on boosting circulation and concentration.
I’ve found conflicting qualities of cacao related to Ayurveda. Cacao is both bitter and heating, and can possibly aggravate vata and pitta. But I actually think the heat is good for vata and bitter is good for both kapha and pitta. Bottom line: enjoy in moderation and observe how this superfood makes you feel in the body and the mind.
Makes 9 small cookies (well 10 but I ate 1 as I was making them)
1 flax egg (*see note below)
2 tbsp melted coconut oil
1/4 cup maple syrup
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp baking powder
1/4 tsp fancy salt (I used Nantucket rose salt, you can also use coarse Celtic sea salt or Himalayan pink salt)
1/4 cup raw cacao powder (you can buy cacao powder, or you can grind your own from cacao nibs in a coffee grinder)
3/4 cup almond meal
1/4 cup oat flour
1/4 cup roasted hazelnuts, crushed (I bought them from fastachi in Beacon Hill and then crushed them in the bag with the back of a knife)
Preheat oven to 375 F. In a medium mixing bowl, make flax egg by mixing 1 tbsp ground flax seeds with 3 tbsp water, let sit for a couple minutes to thicken while you gather your other ingredients.
Add coconut oil, vanilla, maple syrup, spices, salt, and baking powder. Mix well with a fork.
Add cacao powder, almond meal, and oat flour and mix well. Fold in hazelnuts.
Scoop out a tablespoon per cookie onto a baking sheet, then gently press down with a fork to flatten a little. I use a cast iron baking tray that never sticks, if you fear sticking, grease your sheet with some coconut oil or line with parchment paper.
Bake for 8-10 minutes.
Option: fold in a tbsp of mini dark chocolate chips for decadent melty-ness.