Chocolate Chia Cookies

Chocolate Chia Cookies

These cookies make the perfect afternoon snack. They totally satisfy every sweet chocolate cravings, yet they leave you feeling amazingly energised as they’re bursting with goodness. So you’ll never have to feel bad about eating cookies again! They have an amazing texture too with that perfect cookie crunch echoing in every bite. The chia seeds help to create this awesome crunch as they absorb up to ten times their weight in liquid once so they act as a glue sticking all the other ingredients together. They’re also amazingly good for you! They’re one of the best sources of omega 3 fatty acids, which are essential for keeping you heart healthy, lowering blood pressure and cholesterol and reducing your risk of cardiovascular and heart disease. As well as being full of fibre, which aids the digestion process, protein, calcium, iron and zinc! The almonds, hazelnuts and quinoa also add lots of goodness with their huge amounts of awesome plant protein, while the dates add more protein and iron and the cacao adds tons of antioxidants. So these really are superfood cookies! They’re just so healthy yet also so delicious, so crunchy, so chocolatey and just so great. You will love them, trust me. Even better they’re made and baked in just 20 minutes!

Makes 10 cookies

– 1 cup of almonds

– 1 cup of hazelnuts

– 1 cup of quinoa or buckwheat flour

– 1/3 of a cup of pure maple syrup

– 1/4 of a cup of medjool dates

– 1/4 of a cup of water

– 3 heaped tablespoons of raw cacao powder

– 3 tablespoons of chia seeds

– 2 tablespoons of coconut oil

Simply place the nuts into a food processor and blend for a minute or two until a flour forms, then add all of the remaining ingredients and blend again until a sticky cookie dough forms.

Scoop about a tablespoon into your hands, roll it into a ball and then flatten it using a spatula onto the baking tray so that they are nice and thin. Keep doing this until all the cookies are on the tray.

Bake for about twenty minutes at 180C, until the cookies are firm and starting to slightly brown. Then leave them to cool for a few minutes before enjoying!

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  • http://www.bodimendfitness.com HEATHER STANTON

    Loving the look of these where how do the cup measurments compare to UK imperial or metric measures ??

    • http://ellawoodward.wordpress.com Ella Woodward

      I’m honestly not sure, sorry! I measure everything in a cup as it’s more universally understandable and a lot quicker! Hope you still managed to make them

    • http://www.veggie-palate.wordpress.com Eleanor

      Hi-
      just for future reference you can buy cups here (the UK) very easily and cheaply. They’re not as accurate as weighing scales but it’s certainly a lot quicker! Even saw some in poundland yesterday x

  • Olivia

    These were really yummy! I used quinoa flakes as I didn’t have any quinoa flour and I didn’t have any coconut oil (I ran out 2 nights before due to a intense coconut oil hair treatment :P) so I just ended up leaving the oil out all together and made it an oil-free version! I also opted for coconut syrup instead of agave. Turned out really well! The only thing was I found the quinoa flakes to be a little overpowering in flavour, maybe next time I’ll just use bob mills sorghum flour instead :) Thanks for the great recipe! x

    • http://ellawoodward.wordpress.com Ella Woodward

      That all sounds delicious, I’m so glad you found good substitutes, although I can imagine that the quinoa flakes may have been a bit overpowering! Thank you for sharing your success with them, it’s so nice to hear :)

  • Celine

    hi Ella, can I replace the quinoa flour by buckwheat flour you think?

    Thanks
    Celine

    • ellawoodward

      Hi Celine. Yes absolutely, I think that will work totally fine! Enjoy them!

  • Sheri

    Hi Ella!
    Would you suggest soaking the hazelnut before hand?

    Thanks!
    Sheri

    • ellawoodward

      I don’t soak mine but if you want to then that absolutely works, just make sure that you cook them at 30C for long enough that they’re hard again! :)

      • http://www.celinemarrec.com Celine

        Hi Sheri, I soaked mine and the cookies were perfectly delicious! Thanks Ella.

  • Shalysse

    Hi Ella,

    I’m new to cooking with all of these ingredients and was wondering if you melt the coconut oil first before placing it in the processor?

    Thanks :)

    • ellawoodward

      Hi. The coconut oil actually just blends into the mixture in the processor so no need to pre-heat, but I wondered the same thing myself when I first started cooking this way! :)

  • http://suikerwijzer.nl Anna

    Chia seads are so expenive in the Netherlands (cashews as well), or are they expensive everywhere? The cookies look really great. I would love to make them soon!

    • ellawoodward

      Thank you, so glad that you love the look of them! Hmmm neither of them are crazy expensive here and the chia seeds last so long too that it’s really ok so maybe it’s more in the netherlands!

  • Monica

    Dear Ella,
    Can I use another oil instead of coconut?
    Really hope so course the coockies looks so delicious :)

    • ellawoodward

      Hi Monica. You can replace it with olive oil :)

  • Cathy Lucas

    Dear Ella,
    Can I use cocnut flour instead of quinoa and buckweat? I dont like quinoa at all.
    Thankyou
    :)

    • ellawoodward

      Yes absolutely :)

  • Kylie

    Hi Ella,

    I was wondering if there is a nut substitute i can use for these cookies? Would adding more flour work? the joys of being allergic to nuts! :(

    • ellawoodward

      Sunflower seeds would work perfectly instead of almonds!

  • Jeanette

    Hi, people have mentioned leaving out the agave syrup out of the recipe, but I can’t seem to see it in the recipe?! Can anyone help? Thanks!

    • ellawoodward

      Hi. I changed the recipe to use maple instead, but you can absolutely use agave if you prefer!

  • Sjaan

    Hi Ella!

    So happy I found your website, it makes eating healthy so easy and so much fun.
    The cookies are another big hit! Even my most sceptical friends can’t stop eating them 😉

  • Nikita

    These tasted great! But boy were they sticky!!! By the time I had finished rolling the mixture into balls my hands looked like bears claws! :p haha

    • ellawoodward

      Haha I know, mine looked the same! So funny! So glad that you loved them though!

      • Natalie

        Hi Ella :)

        I think there needs to be a warning on these cookies.. “Try not to eat them all at once” OMG they are just amazing, kids love them and knowing that are full of wonderful nutrients is fantastic… I used buckwheat flour has I hadn’t used it before will try quinoa next time…

        thank you xx

        • ellawoodward

          I’m so glad that you loved them so much, thank you!!

      • Juliet

        Slightly damp hands stops that. :)

  • Sigurbjorg

    Dear Ella

    I was wondering if i could use anything else then the quinoa or buckwheat flour? I live in Iceland and i can’t seem to find it at any supermarket or health food store.

    Thank you :)

    • ellawoodward

      Hi, Yes I think basically any flour would work here! :)

  • vicky

    Hi Ella,
    Love your recipes and so excited to try these cookies.
    I just wondered whether, instead of Medjool dates, I can just use regular dates? The Medjool ones are a little more expensive for the amount you get so wondered if other dates would work as well?
    thanks!!

    • ellawoodward

      Hi Vicky. The thing about most dates is that they’re not very sticky and soft in the way that medjools are, if you can find soft sticky ones then that’s great!

  • Juliet

    I’ve just made these and they are AMAZING!!! I honestly don’t know why you’d ever need to bake a sugar/butter filled alternative!! Now I just have to stop myself from eating them all at once!!

    • ellawoodward

      I’m so glad that you loved them so much, thank you!

  • Sandeepa

    Munching on one as I write this. Just amazing and so filling. Can’t thank you enough Ella. Keep up the good work!!

    • ellawoodward

      Thank you! So glad that you love these!

  • http://www.luxelondonlimited.com Amber

    Hi Ella,

    I am currently on a detox and going on holiday soon. I’ll be making my own healthy food to take with me for the flight and would love to make these! Do you think I could make them and freeze them?

    Also, are there any other of your recipes that you recommend for taking with you when flying?

    Thanks!

    • ellawoodward

      Yes I’m sure they would be great to freeze, but they keep for a week or two fresh which may taste nicer! I would take the ingredients of my healthy eating on the go, without the hummus as you can’t take it through security, that’s what I always do and it’s delicious!

  • Henry

    Hi Ella,
    I have read the comments from a few of your recipes and people have mentioned substituting agave with other things, however I don’t see agave in the recipe? Any thoughts ?

    • ellawoodward

      Hi Henry, so sorry for the confusion! I took the agave out of the recipe to use maple syrup instead so don’t worry about it here!

  • Hannah

    I hope it’s ok to eat around five of these in a day! They are so delicious. I used different dates, I cannot quite remember the name but they were quite soft and very sticky but smaller than medjool dates so I used a couple more to make up for the size difference. They still worked really well and I already can’t wait to make some more! xx

  • http://smallcabinforsale.com monika

    hi Ella,
    i just pulled these out of the oven a little while ago. I really love these! Thank you for the recipe 😉

    I used a mix of Cashews, Walnuts and Almonds and used all Buckwheat Flour. So delicious. I also ground the Chia Seeds so I won’t have the little ‘fish eggs’ stuck in my teeth . 😉 very good and will make these again.

  • Tessa

    Hi!

    How big is your cup? I don’t know what kind of cup i should have to use..

    • ellawoodward

      It’s just a standard coffee mug :)

  • Lana M.

    I made these with coconut flour and they turned out great!! Loved the flavors and aromas from these cookies. Thank you so much for sharing the recipe. You probably made big cookies, because I turned out to have around 30 of them, not 10. Thank you!

  • Ines

    Hi Ella!

    Do you think I could leave the chia seeds out, or do they have a really important role in this recipe? I also asked you this regarding the superfood bread. They are expensive here in Cape Town.
    Thanks!

    • ellawoodward

      The chia seeds are really important here, both for the texture and to keep it all together!

  • Naomi

    Hi Ella, these look great! Just a few questions – I’m a student and I don’t have quinoa or buckwheat flour and don’t have a good enough blender to make my own – would making oat flour instead be okay? Also..do you pre-soak the chia or not? Lastly, with the same problem of the basic blender..could I just use double the quantity of ground almonds and skip the hazelnut? Thank you!

  • marcella

    Hi Ella!! Just made them and it’s so delicious! Should I keep them in the fridge? For how long are they still good??
    Thanks!!

    • ellawoodward

      If you store them in an airtight container at room temperature, so just in your kitchen, they last about a week!

      • Marcella

        Thank you very much Ella! Love all your receipes!!

    • ellawoodward

      I keep them in a tupperware for up to 5 days x

  • Amy

    Hi Ella,
    These look so scrummy. This might be a silly question but do you use quinoa or quinoa flour?!
    Thanks!

    • ellawoodward

      Thank you! It’s quinoa flour :)

  • Ingrid

    Hi Ella! I can’t tell you how much I love this blog. All your recipes looks totally amazing. By now I’ve just managed to make your pecan pie and these cookies, and both turned out great! Loved how the cookies tasted like Ferrero Rocher, but the best part is that everything in it is so good for us. I’m really looking forward to try out some more of your recipes, next will be the sweet potato Brownies recipe and some of your dinner suggestions. Lots of love from Norway – Ingrid.

  • Mak

    Can I use flax seeds instead of chia?

    Ps I LOVE your sweet potato brownies and have shared your recipe with everyone who tastes them!

    • ellawoodward

      I’m not sure to be honest, the chia helps stick it all together!

  • Samara

    Hi Ella – While the cookies were delicious once cooked, my mix was a little crumbly at the onset – would you have any suggestions to make it more of a sticky dough-type mixture? More coconut oil or more water maybe? I often have this problem when I try to bake vegan and gluten-free.

    Ps. I discovered your site a couple of weeks ago and I am totally obsessed! The recipes are amazing! I don’t think I can ever go back to store bought granola and energy bars when my own (following the easy recipes from your sites) are SO much better!

    • ellawoodward

      I’m so glad that you love my site, thank you! You can add a couple more dates and coconut oil!

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  • Holly

    Hi Ella, I’m loving your recipes. I’m quite addicted to your site and the desserts in particular. I’ve fallen for the Raw Cacao and Walnut Truffle Bites and so have my children This weekend I tried these cookies and used the buckwheat flour. They’re delicious but I have two questions. 1. if using quinoa, do you cook it first? 2. The photo above looks to have a teacup with an egg in it? Are my eye’s tricking me and/or is that intended to go in the recipe?

    • ellawoodward

      Hi Holly
      If using quinoa it would be quinoa flour so you just do the same as with buckwheat flour. I think the picture is a lemon not an egg.
      Ella x

  • Sarah

    Hi Ella,

    Thanks for an amazing recipe! I made these cookies yesterday, substituting the pure maple syrup for sugar free maple syrup, and using some stevia as a sweetener. This meant my type 1 diabetic sister could have them, which she was thrilled about!

    I didn’t flatten the cookies out too much, and only baked them for about 8 minutes – leaving them nice and soft. I then sandwiched two together with some of your healthy Nutella (also made with sugar free maple syrup), to make Oreos. They were a massive hit with everyone!

    Thanks again,

    Sarah

    • ellawoodward

      Amazing! That sounds so delicious.
      Ella x

  • Aimee

    can i use a blender instead of a food processor? thank you so much for these recipes i am so excited!!

    • ellawoodward

      Hi Aimee,
      It depends on the blender that you have a some are strong enough to cope with dry mixes but others are liquid only.
      Ella x

  • Tessa

    Hi Ella,

    Lovely recipe! Can i use Almond Flour?

    Love xxx

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  • Tina

    Hi, Ella
    I am trying now this recipe! :)
    But I think my blender was not strong enough…and should it be really sticky when you mix all together? or thick? I was wondering maybe need to put more barley flour..somehow at the end I got more than 10 cookies.
    They are still in oven and I hope everything will work out. :)
    thank you for making me enjoy cooking again.
    :)

  • Ilona

    When I was making these (an hour ago), I was thinking, oh no, the recipe’s not working, as the dough was so sticky that I found it difficult to shape it on the baking tray or even get it off my fingers. I have to say, they taste amazing, but presentation is not great:P Any tips how to make them look presentable? Yours look great! :)

    • jen_fit

      Lay out a sheet of grease proof paper, put a ball of dough in, put a sheet of greaseproof on top, then press down with a flat bottom ramekin or similar. Mine came out perfect. They just got stuck when I tried with a spatula.

      • http://www.collettewhiteman.com Collette

        Thanks Jen I just used your greaseproof paper idea but used the flat of my hand. It took seconds and looked nice presentable. Just waiting for them to cook now, they smell delicious.

  • GI

    Can I substitute walnuts with hazelnuts?

  • Sophie

    Made these today and taste really good. Only thing I bed to get used to is the consistency; they are quite dry once baked. I did use brown rice flour though as had neither of the others to hand. You could also get more than 10 from a batch. Mine are huge!

  • Laura Ruhe

    Could I use millet flour instead of quinoa flour? Thank you

  • ellawoodward

    Yes that should be fine!

  • Fanny

    Hello Ella, I’m always looking for recipes 😉 I thought it was this one with black peas …Can you help me ? I thought there was a cookie or brownie recipe whith peas on your blog.. Iwas looking for it. I’m french and sometimes it’s difficult for me to understand the recipes correctly..
    Thank you

  • Danah

    if we use the 1 cup quinoa as opposed to the buckwheat flour, must the quinoa be cooked before? thanks!

  • ellawoodward

    It is quinoa flour so need to cook!

  • ellawoodward
  • saltandpaper.london

    What a marvellous recipe! I made your choccie ones a while back and they went down amazingly well, so borrowed some pearls of wisdom from this recipe to make some fiery hot ginger biscuits, which I have just popped on my blog saltandpaper.london! Loving your blog and can’t wait for the book! X

  • Nicoletta Digaudio

    Hi is this best with quinoa or buckwheat flour as I’ve never used quinoa yet but have both and was wondering which you use for this recipe and which has a nicer taste?

  • ellawoodward

    Hi Nicoletta, I think I included both in the recipe because they both work so well and I really do like both, the quinoa is a bit nuttier and maybe the buckwheat more earthy, but that could be my tastebuds. Whichever is easiest to hand will be delicious :) hope that helps! Ella x

  • Sofia Marin

    Can i use spelt flour?

  • ellawoodward

    I don’t see why not! I don’t use spelt flour as it contains gluten, but if you’re not intolerant it should work. Hope it’s yummy :) Ella x

  • Agatha

    Hi, I would like to try this recipe cause it looks really yummy but I was wondering if I could use raw honey instead of pure maple syrup. Thanks :)

  • ellawoodward

    I think that would work just fine! :) x

  • Emily Wright

    How long can these be stored for?

    • ellawoodward

      I think about 5-7 days in an airtight container! x

  • Amanda Bell

    These have such a delicious flavour and I love the addition of chia seeds. Mine were very hard and dry when I took them out of the oven though. Did I cook them for too long or what could I add to make them more moist? Thanks :) Love your site!!

  • ellawoodward

    Make sure you don’t over cook them. You could add a little more coconut oil to make them a little more moist. Have a lovely day x

  • Lovetoad

    I made these today. They made twice the number of biscuits (big cookies they were too). I found the oven temp was too high, at 180 they start to burn quickly so I cooked my second batch at 160 for 15 mins and that fine. They need to be cooked on baking parchment/greaseproof paper or they weld themselves to the baking tray. Tasty but will go very hard quickly.

  • Kathy Rodrigues

    Hello Ella, to how many cups do the 2 cups of almonds and hazelnuts equal when ground into flour? I have some almond and hazelnut flour I really need to use up and this recipe sounds just perfect, but I am not sure for the measurements. Thank you!

  • Natalia

    Can I substitute the flour with coconut flour?

  • ellawoodward

    Yes you can use coconut flour for this recipe! X

  • ellawoodward

    Hi kathy, I’m sorry but I’m not sure what the exact measurements are when they are ground into flour. Have a lovely day! X

  • maxine

    Hi,what kind of blender could you recommend to cope with grinding nuts etc?

  • Kirsty

    I made these yesterday and although they had a great texture & baked really well they tasted really bitter :( so was wondering if anyone had suggestions why and what would have made them bitter? I use cacao powder from the raw chocolate company, was wondering if it could have been this? Or if the maple I used wasn’t sweet enough? Any suggestions would be great as I’d love to rectify whatever I did wrong!!

  • Marie-Louise Wallis

    Hiya I LOVE these and need to make a batch but I can’t get to the healthfood shop for more buckwheat flour could I use rice flour??

  • ellawoodward

    Yes you could try using brown rice flour instead. I’ve not used it before but I think it could work well! X

    • Marie-Louise Wallis

      Brilliant I’ll let you know how they turn out…my little boy has chickenpox so he needs a treat as well as mummy!!

  • ellawoodward

    Hi Kirsty, I’ve never experienced this before. The dates and maple syrup should have made the cookies sweet enough. Cacao powder is much stronger compared to regular cocoa which you might normally be used to. You could add a little more maple syrup for extra sweetness. Have a lovely day, Ella x

  • ellawoodward

    Hi Maxine, I use a Magimix to grind the nuts. I have listed my favourite ones on the Food Processors blog post. Have a lovely day! X

    • maxine

      Thankyou for such a quick reply.
      First I bought a blender, it ground the nuts ok but as I started to add the remaining mixture it got stuck,then, I realised too late that u needed a processor.
      It was late Saturday night and I was staring at a great big ball full of brown….. Stuff.
      I was determind to finish these cookies that night. I washed the blender in a jiff and got it back to the shop just before it closed to exchange it.
      Got home and finished the cookies.
      Their shapes were abit irregular but they tasted good, my kiddies lived them too.
      Mine were chewy, are they supposed to be chewy?

      • ellawoodward

        Oh no that’s such a shame but at least it all worked out well in the end! They should be a little moist but not too chewy. I hope they tasted delicious! Have a lovely day, Ella x

    • maxine

      Thankyou for such a quick reply.
      First I bought a blender, it ground the nuts ok but as I started to add the remaining mixture it got stuck,then, I realised too late that u needed a processor.
      It was late Saturday night and I was staring at a great big ball full of brown….. Stuff.
      I was determind to finish these cookies that night. I washed the blender in a jiff and got it back to the shop just before it closed to exchange it.
      Got home and finished the cookies.
      Their shapes were abit irregular but they tasted good, my kiddies lived them too.
      Mine were chewy, are they supposed to be chewy?

  • Hannah

    I made these today and absolutely loved them! Mine weren’t as pretty as the ones in the picture, but next time I’ll use the greaseproof paper tip. Thanks for another wonderful recipe, I can’t wait to try more sweet and savoury treats from your blog!

  • mary

    can i use other nuts instead of almonds?

    • ellawoodward

      Yes you could try pecans instead! X

  • Amanda

    Is it possible to grind cooked or uncooked quinoa to flour as it’s very hard to get hold on quinoa flour where i live?

    • ellawoodward

      Hi Amanda, I’ve not tried this before so I’m not too sure how it would turn out. You could try looking online at Amazon for quinoa flour or in a local health food store. X

  • Life’s a sneeze

    Hi Ella,

    These look absolutely perfect for a weekend treat, and are next on my list to make. I just love your story and how you make me think about a different approach to enjoying good food without skimping on enjoyment! I made your ‘Simple Oat Cookies’ and my two year old devoured them. :) Thanks so much for great recipes that are family friendly too! x

    • ellawoodward

      I’m so happy you feel inspired by the blog and are enjoying the recipes, they look delicious. I hope you continue to enjoy them as you make them. Have a lovely day! X

  • dtlenergy

    These biscuits are great – very filling and sustaining.
    I tried using juicy raisins instead of dates and they worked very well. Also used a cup of nut fibres left over in the bag after making nut milk in place of a cup of whole nuts, and that worked too.

  • Amanda

    Is the one cup of quinoa cooked?

    • ellawoodward

      It’s one cup of quinoa flour which has a very different consistency to cooked quinoa. You could use buckwheat flour instead for this recipe! X

  • ellawoodward

    I’ve actually not tried but I imagine they should be ok!

  • Elis

    Should I put the chia seeds in some water before adding it to rest of ingredients? sorry for such easy asking

    • ellawoodward

      No, no need to soak them :) x

  • ellawoodward

    They should last about 5 days. I am so pleased you got to give them a try! x

  • ellawoodward

    Hi Emily, so sorry but sadly I don’t have the gram measurements for this recipe. I just use a regular US sized coffee mug. Hope you love the cookies x

    • Emily Muggeridge

      No worries – thank you! I’ve made them twice now and absolutely love them. I’ve also made your cinammon and raisin balls with almond – so easy and tasty! I’m worried that I’m going to eat so many of the cookies and energy balls in one day that they will end up being bad for me… Is this the case?

  • ellawoodward

    I am so happy to hear that you are loving the book and the recipes! I hope you continue to enjoy many more, have a lovely day x

  • Aimee

    Hi Ella,
    I have your cookbook and realised the recipe is slightly different to the one on your website
    I’m wondering which one’s best?
    Ps. I also have POTS and don’t know how you stick to your diet it’s amazing!
    Thank you,
    Aimee x

    • ellawoodward

      Hi Aimee, the cookbook has the most updated version so I would go with that one. I love everything I eat, it’s no longer restrictive, it’s become a lifestyle for me. Once you learn the basics and understand that healthy food can be delicious it becomes amazing! I hope you love the recipes and keep up your healthy journey! X

  • Kelly

    You can dip your fingertips in cool water and press the ball of dough into a flat circle for each cookie. Didn’t stick to my fingers.

  • ellawoodward

    Hi Sarah, it is quinoa flour rather than the actual whole quinoa grain. Hope you love the cookies x

  • ellawoodward

    So sorry but sadly you really need the chia seeds for this recipe. Hope you get round to making them! X

  • Sally

    Hi I don’t have quinoa flour but I have brown rice flour and coconut flour. Could I use one of these and which would be best? xx

    • ellawoodward

      I haven’t tried this recipe with a different flour but I imagine the brown rice flour would work well too. Hope they turn out delicious! X

  • ellawoodward

    Hi Claire, so sorry to hear that you sadly can’t have chia seeds. You could try using whole flaxseed instead. Hope they still turn out delicious x

  • ellawoodward

    You really need to blend the nuts before hand. I think they would still taste delicious but you will probably end up with much bigger pieces of nuts in your cookies which could add a nice crunch to the cookies! X

  • Laura Tierney

    Hi just wondering would coconut flour work in this recipie?x

    • ellawoodward

      I haven’t tried coconut flour for this recipe before so I sadly wouldn’t know but it’s worth a try, I imagine so! X

  • Hayley

    These look delicious, but if I don’t want my cookies to be very crispy and be more chewy, is there anything I could change about this recipe? Thanks!

    • ellawoodward

      You could try making them slightly thicker rather than flattening them down so they still stay slightly soft in the middle x

  • ellawoodward

    Hi Alison, it’s fan assisted. Hope you love the cookies x

  • ellawoodward

    Hi Katie, I use buckwheat flour for these cookies. They’re best kept in an airtight container. They should last for about 5-7 days. They freeze well too! Have a lovely day x

  • ellawoodward

    I haven’t tried freezing the dough before so I’m not too sure if it would work well, so sorry! X

  • ellawoodward

    Hi Ann, you don’t need to soak the almonds before making my recipes as this can affect the consistency of the recipes. Have a lovely day x

  • ellawoodward

    Hi Jess, all the gram measurements for this recipe are listed in my book on page 90 x

  • Luana M Monteiro

    I did it, they are really good! I loved it! The only thing that didn’t really work for me was the cooking time, I used two big baking trays and the first one I had to already take out of the oven at min 15 because they were almost burning, some even already had some bitter taste. But I learned the lessen and with the second tray I let them fbake for about only 11 to 12 minutes and then it was perfect!

  • Ruta

    I have just made them and now the whole house smells like a chocolate factory. It’s fantastic. They even look good. Thanks for this recipe.

  • Holly Ferris

    Really easy to make but unfortunately I burnt mine :( only in the oven for 15 minutes at 180 degrees and my oven isn’t particularly fierce. Watch them like a hawk when you’re baking them. They still taste good but they could have done with a few minutes less in the oven.
    Also- I halved the mixture and still made 11 big cookies. And I didn’t have any hazelnuts so just used almonds. Also didn’t have quite enough maple syrup so I substituted with date syrup. Worked fine!

  • Amber

    Yum, just made these but used 2 cups of mixed nuts rather than just hazelnuts and almonds. Also left out the agave syrup and still worked perfectly!

  • Chloe

    Hi Ella, I love this recipe and your approach to food and nutrition however suffer from Fructose Malabsorption so can’t tolerate dates. Considering they feature a lot in your beautiful recipes I am dying to find a substitute and was wondering if you had any ideas?

  • http://Deliciouslyella Mari

    Do you have all these On a bookfor purchase? Thanks

  • http://www.proteinbakes.com Alexander

    I’m kind of thinking to make energy Balls out of this recipe, except I want only nuts and cacao as main ingredients, and smaller batch, and also omit maple syrup to reduce sugar content. Do you think this will work well?

    1/2 cup almonds
    1/2 cup hazelnuts
    1/2 cup buckwheat flour
    1/4 cup dates
    2 tbsp cacao
    2 tbsp water
    1 tbsp coconut oil

    Looking at this, you think mix will have good enough consistency to shape the balls?

    Tahnks

  • http://www.includingcake.com Jo

    These cookies sound amazing….i’m wondering whether they would work well in a dehydrator to make them even more super-super nutritious! I may well give it a go and will let you know of i do :-)

  • Marlies

    Yum!! I’d love to make these, and I already have ground almonds and hazelnuts…any idea how much ground nut you get out of one cup of whole nuts? Thanks! :)

  • ellawoodward

    Hi. Yes one cup of whole nuts is about 2/3 in ground nut! :)

  • ellawoodward

    Yes I bet they would work really well!

  • ellawoodward

    Hi Alexander. I have a recipe for energy bites here which might be easier to follow – http://deliciouslyella.com/the-ultimate-energy-bites-vegan-gluten-free-dairy-free/

  • ellawoodward

    Hi. I don’t have a book at the moment, I’m designing an app at the moment though which hopefully will be released in January :)

  • ellawoodward

    Hi Chloe. It really depends on the individual recipe as to whether or not you can substitute them, the thing is that they’re normally used to stick things together so can be tricky to replace. In this recipe I think you could use banana instead though! :)