Soft and fondant inside but crispy on the outside like macarons, these healthy cookies are almost brownie-like in fudgy texture, reduced in brown sugar and with a French touch of fleur de sel salt
Preheat the oven to 180°C/160°C fan/360°F/Gas4.In a large bowl, whisk together the butter and sugar until it's a creamy, mousse-like mixture
(Optional - If using, dry fry the hazelnuts for about 5 minutes over a high heat until toasted.)
Add all the other ingredients and mix together using a spatula or spoon. If adding the extra toasted hazelnuts, chop them roughly or break them up in a mortar & pestle or crush them in a ziplock bag using a rolling pin.
Line a baking sheet with baking parchment or a silicone mat. Using a dessert spoon or ice cream scoop, form about 10-12 balls well spaced apart. You may need a second baking sheet, depending on the size of yours.
Bake for 15-17 minutes. Remove and cool on a wire rack.
Notes
NUTRITIONAL INFORMATION per 40g serving (makes 12 cookies): 158 Calories; 3g protein; lipids 10g; glucides 14g.Storage: Best eaten on the day but store in a cookie jar and eat within 24 hours so they're at their best.The optional step of adding the extra toasted hazelnuts perhaps sounds complicated, but it's worth it!*If you can't find hazelnut flour, finely ground whole hazelnuts. Alternatively, use ground almonds (almond flour) or chestnut flour.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.
Keyword chocolate chip cookies, chocolate hazelnut cookies, low sugar cookies