péché mignon | chocolate and hazelnut cookies

If I say so myself, these are absolutely yummy! Especially when fresh out of the oven. I haven't met anyone who realised they were wheat free yet either. Although please note they do still include egg. However, you could substitute the ground hazelnuts for raisins.

Wheat free, dairy free, meat free version...

Method...

1. Heat the oven to 150°C.
2. Cream the dairy-free spread.
3. Add the vanilla essence and mix well.
4. Add the sugar and cream the mixture together.
5. Add the cocoa powder and mix well.
6. Add the egg and a tbsp of flour and beat.
7. Fold in the rest of the flour then sprinkle in the salt and mix well.
8. Fold in the chocolate chips until they are fairly evenly distributed.
9. Grease the tray and add a heaped cereal spoon per cookie, making sure they are well spaced out because the mixture spreads!
10. Bake for 12-15 minutes, take out and leave to cool for a few minutes before removing them with a palette knife.

Maybe serve with...

Gorgeous all on their own with a cup of tea or coffee!

For those able to eat dairy ...

Use dairy margarine, but not butter.

For those able to eat wheat...

You need to alter the recipe and use 3 tbsp granulated sugar, 3 tbsp of caster sugar and 6 tbsp of wholemeal flour. Also add 1-2 tbsp whole hazelnuts not ground ones.

If you have ground hazelnuts leftover, see the apple crumble or truffles. If you have margarine left, see the apple crumble, the divine chocolate pots, the poached pears, plan b buttercream, toasted oat and raisin cakes, and the banana and walnut Welsh cakes.

Copyright ©2005-2008 Dame Fandango Healthy Inclusive Recipes