Crinkles with chocolate, hazelnuts, and coconut
Chocolate, hazelnut, and coconut crinkles – Delicious cookies with an unmistakable appearance
Who doesn't love crunchy cookies with an appealing look and exquisite taste? Chocolate, hazelnut, and coconut crinkles are a modern and healthier version of the famous crinkly cookies. These cookies not only look good but also taste fantastic, especially if you're a fan of coconut. I invite you to discover with me how to prepare these delicious cookies that will surely catch your eye!
Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: Approximately 12 cookies
Ingredients:
- 50 g coconut flour
- 50 g solidified coconut oil
- 50 g cocoa butter
- 50 g coconut flakes
- 50 g hazelnuts
- 50 g oat flakes (turned into flour)
- 50 g coconut sugar
- 1 large egg
- 1 tablespoon heaped cocoa
- 1 tablespoon heaped cornstarch
- 1 teaspoon honey (optional)
- Vanilla to taste
- A pinch of baking powder quenched with ½ teaspoon lemon juice
Recipe history:
Crinkly cookies, known as "crinkles," became popular due to their unique texture and appealing appearance. This recipe, adapted to be healthier, maintains the original tradition while including nutritious ingredients that will enhance your lifestyle. Coconut and hazelnuts offer not only a divine taste but also a range of nutritional benefits.
Nutritional benefits:
- Coconut contains healthy fats that support heart health.
- Hazelnuts are rich in antioxidants and vitamins.
- Oat flakes are an excellent source of fiber, aiding digestion and keeping you feeling full.
Step by step for perfect cookies:
1. Melting the cocoa butter: Start by melting the cocoa butter. You can do this in a double boiler by placing a pot of water on the stove and a heat-resistant bowl on top. Make sure it doesn't come into direct contact with the water. Once fully melted, let it cool slightly so it doesn't cook the other ingredients when added.
2. Preparing the oat flour: Place the oat flakes in a blender or food processor and blend until you get a fine powder. This step is essential for achieving a uniform texture in the cookies.
3. Grinding the hazelnuts: In the same way, grind the hazelnuts until they become a fine powder. You can leave a few larger pieces for added texture in the cookies.
4. Mixing the dry ingredients: In a large bowl, combine all the dry ingredients: coconut flour, oat flour, ground hazelnuts, coconut sugar, cocoa, cornstarch, and baking powder quenched with lemon juice. Make sure to mix them well to avoid lumps.
5. Adding the wet ingredients: In the same bowl, add the egg, solidified coconut oil (which will melt slightly upon contact with the warm ingredients), melted cocoa butter, and honey (if using). Stir everything with a wooden spoon until the ingredients are well incorporated. Finally, you can add a little vanilla for extra flavor.
6. Chilling the dough: Now that the dough is homogenized, it's important to let it chill for about 15 minutes. This step helps firm up the ingredients and achieve the crinkly appearance of the cookies. You can place it in the fridge or in a cool spot.
7. Shaping the cookies: Once the dough has chilled, start forming the cookies. Take a portion of dough and shape it into balls the size of a walnut, then you can roll them in coconut flakes (if you want a more decorative and aromatic appearance) or leave them plain. Place them on a baking sheet lined with parchment paper, leaving a little space between them to allow for expansion.
8. Baking the cookies: Preheat the oven to 180 degrees Celsius and bake the cookies for 14-15 minutes. You'll notice how they start to crack on the surface, giving them their characteristic appearance. Don't bake them too long, as they will become dry.
9. Cooling and serving: Once the cookies are ready, let them cool on a rack for a few minutes before transferring them to a platter. This step is essential for maintaining the crunchy texture.
Serving suggestion:
These cookies pair perfectly with a warm tea or aromatic coffee. If you want to add a special touch, try serving them with melted chocolate sauce or a sweetened Greek yogurt dip.
Possible variations:
If you want to experiment, you can add different flavors, such as cinnamon or nutmeg, or you can replace the hazelnuts with walnuts or almonds. Additionally, you can add dark or white chocolate chunks for an extra burst of flavor.
Frequently asked questions:
- Can I replace coconut oil with another type of oil?
Yes, but the taste of the cookies will change. Coconut oil provides a subtle coconut flavor that pairs perfectly with the other ingredients.
- How can I keep the cookies fresh?
Store them in an airtight container at room temperature. They will remain delicious for a few days, but they are so good that they might not last long!
So, I hope I've sparked your appetite for cooking and that you will enjoy every bite of these chocolate, hazelnut, and coconut crinkles! This recipe is not only simple and quick but also full of flavor and goodness. Enjoy!
Ingredients: 50 g coconut flour 50 g solidified coconut oil 50 g cocoa butter 50 g coconut flakes 50 g hazelnuts 50 g oatmeal flakes (made into flour) 50 g coconut sugar 1 large egg 1 tablespoon of cocoa 1 tablespoon of cornstarch 1 teaspoon of honey (optional) vanilla to taste 1 pinch of baking powder extinguished with 1/2 teaspoon of lemon juice
