100gcoconut creamthe thickened coconut cream from a can of full-fat coconut milk
2 chia 'eggs'2 tablespoons ground chia seeds (approx. 10 g) + 6 tablespoons water, stir and let it sit for a couple of minutes)
30-40gchopped dark chocolate (85% cacao)optional
Preheat oven to 180 °C. Line a baking sheet with non-stick baking paper.
To prepare chia eggs simply grind chia seeds in a coffee grinder. Mix 2 tablespoons of ground chia seeds (10 g) with 6 tablespoons of water. Stir and let it rest for a couple of minutes to thicken.
Melt coconut cream in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
Mix dry ingredients in a bowl: teff flour, rice flour, tapioca, ground hazelnuts, cacao powder, coconut sugar, and baking powder.
Add melted coconut cream, 2-3 tablespoons coconut oil, and 2 chia 'eggs' to the bowl with dry ingredients. Use a hand mixer and mix for a couple of minutes until it all comes together. Adjust sweetness if needed. The dough will still look crumbly so use your hands and mix until the dough begins to stick together.
Optional: Once it’s done, add finely chopped dark chocolate to the mixture and mix it again (best by hand).
Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. Shape cookies and put them on the baking sheet.
Bake for approx. approx. 18-20 minutes (depending on the size of the cookies).
Leave them to cool down a bit. Cookies will continue to firm up while cooling.
Drizzle with chocolate
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.