Updated with this new photo in 2020 (all other photos from original post in 2017):
Ever since I started this blog two years ago I’ve been telling myself that I need to start getting more organized as in posting schedule, types of recipes I post etc. and no matter how many times I think about that, I always end up doing it rather spontaneously. I guess I depend more on my instincts rather than the schedule.
I mean, I really admire those bloggers who have everything scheduled not only for coming weeks but months as well and they stick to their organized posting schedule but I think I just need to accept that I’m not one of those people and that my style is a bit different. I tell to myself that different doesn’t necessarily mean worst and I think I will just stop comparing myself with others and continue doing my thing. I see this blog as my creative outlet where I share my love for photography, whether it’s food, lifestyle or travel.
I also love sharing recipes that are delicious, simple, easy to make and healthier, with occasional decadent indulgence, basically the way how I like to eat. And I know that I should be thinking more in business frame of mind but I just can’t and also can’t tell myself what is going to inspire me from one day to another…
Honestly, there are days when I just don’t feel like I can create anything good or I try and try and don’t like anything, those days usually end up in frustration and horrible self-criticism. And than there are days when I get inspired by so many things and ideas are just coming in my head one after another, those days I can easily forget about the time and just shoot, style, bake, create and feel good and fulfilled. I guess that’s rather normal whenever doing something creative and we can’t expect to always be on top of the game and do everything perfectly, it’ s ok to slow down when we need to, to make mistakes, to learn from them and try again, to give our best and if that is sometimes not good enough, that is fine too, there is always another time…
My inspiration for recipes comes from a walk in the nature, fresh seasonal produce from farmers market, pretty magazines, beautiful cookbooks, Pinterest boards or a simple ingredient that is so beautiful in its simplicity and it instantly creates ideas what can I make and how can I use it so its flavour shines through….
In the case of these cookies, I had some lovely organic hazelnuts that I ordered in bulk (this way you can save a lot of money when buying those more expensive ingredients like nuts or dates for example) and I knew I want to make cookies because I didn’t have any hazelnut cookies yet on the blog. I do have a delicious recipe for healthy blueberry hazelnut muffins but no cookies so it was time to do something about that! 😀
These cookies are sweetened with coconut sugar what makes for slightly sweet soft cookies with lovely hazelnut and dark chocolate aroma. If you prefer sweeter cookies, I suggest using regular sugar instead of coconut, however this healthier version is worth trying out first! 🙂 Please let me know if you make them as I always love hearing from you!
Recipe in English:
- 1 cup ground hazelnuts (hazelnut meal)
- 1 cup spelt flour (or all-purpose flour)
- 1 tsp baking soda
- pinch of salt
- ½ cup coconut oil, melted
- ½ cup coconut sugar (or regular cane sugar)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup dark chocolate, chopped
- Note: 1 cup = 250 ml
- Prepare large baking tray and line it with baking paper. Preheat oven to 180 C / 356 F.
- In a large mixing bowl combine ground hazelnuts, flour, baking soda and salt.
- In another bowl beat coconut oil and sugar, add eggs one by one and vanilla and continue mixing until it's all creamy and well combined.
- Add flour-hazelnuts mixture into wet mixture and stir so it gets combined. Stir in chopped chocolate.
- Using a spoon put little balls (about 1 tbsp of dough per cookie) of dough on prepared baking tray and make sure you leave enough space in between as the cookies will spread when baking.
- Bake for about 8-10 minutes. Don't over-bake them, cookies should be very soft when removed from the oven and they will harden as they cool down.
- Once they are cooled, store them in airtight container or metal cookies box. Enjoy!
Recipe in Croatian / Recept na hrvatskom:
- 1 salica mljevenih ljesnjaka
- 1 salica pirovog brasna (ili obicnog glatkog)
- 1 zlicica soda bikarbone
- prstohvat soli
- ½ salice kokosovog ulja, otopljenog
- ½ salice kokosovog secera (ili obicnog)
- 2 jaja
- 1 zlicica vanilin ekstrakta
- ½ salice tamne cokolade, isjeckane
- Napomena: 1 salica = 250 ml
- U vecoj posudi pomijesajte mljevene ljesnjake, brasno, sodu bikarbonu i sol.
- U drugoj posudi izmiksajte otopljeno kokosovo ulje i kokosov secer dok se dobro ne poveze, zatim dodajte jedno po jedno jaje i vanilin ekstrakt.
- Dodajte mjesavinu ljesnjaka i brasna u dobivenu smjesu i pomijesajte da se sve dobro sjedini. Dodajte tamnu cokoladu isjeckanu na komadice.
- Prije pecenja pripremite pleh, oblozite ga papirom za pecenje i zagrijte pecnicu na 180 C.
- Stavljati otprilike jednu zlicu smjese oblikovane u kuglicu na pleh i ostaviti dovoljno mjesta izmedju jer ce se keksi rasiriti pri pecenju.
- Peci 10 minuta, izvaditi iz pecnice i ostaviti da se ohlade. Keksi ce pri vadjenju iz pecnice biti vrlo mekani, ali ce se hladjenjem stvrdnuti. Drzati u limenoj kutiji za kekse. Dobar tek!