Toasted Hazelnut, Dark Chocolate & Sea Salt Cookies

Blend the rest of the hazelnuts into a flour using a food processor.

Next, gently melt the coconut oil over a low heat, ensuring it never comes to the boil. Once melted, remove from the heat and leave to cool for a minute or so - you want it to come closer to room temperature, but still be in liquid form.

Sieve the coconut sugar into a mixing bowl (this stops any lumps), then stir in the coconut oil. Bring the two ingredients together, then sieve in the plain flour and baking powder, then add to hazelnut flour and a pinch of sea salt. Pour in the almond milk and mix through, then bring this mix together with your hands.

Chop the dark chocolate into small chunks, then stir it through, along with the chopped hazelnut pieces.

Leave the mix to sit for 5 minutes then shape the dough into twelve balls, and gently squish them – they’ll spread as they cook so don’t flatten them totally into cookies.

Place the balls onto a baking tray and sprinkle them with salt. Space them out evenly across the baking tray, leaving at least 3cm between each ball (as they will expand).

Bake for 10 minutes, until golden.

Once cooked, leave the cookies to cool for at least 10 minutes - during this time they will harden. I find they taste best after about thirty minutes, that’s when they crisp up on the outside and stay wonderfully gooey in the middle.