Cookies – crackers, the difference lies somewhere in the sweetness and texture, right? These are somewhere in between. Kind of like digestives, if you know that particular one. I’m normally not a big fan of cookies except for my chocolate chip cookies or “cookies for grown-ups” but I still make some every now and then for the kids. These hazelnut cookies with cardamom, are a new recipe that turned out quite nice. They were meant to be cookies – but I got inspired afterwards to rather use them as crackers with cheese. Yum! That’s more like me.
Starting with the wet ingredients, take out a bowl and mix:
- 3 tbsp (50 g) coconut oil
- 1 egg
- 1 tbsp. maple syrup
Stir and leave for now.
Get a mixer or grinder out and grind the following:
- 100 ml (0.4 cup) whole hazelnuts
- 100 ml (0.4 cup) sesame seeds
If you don’t have a grinder – buy ground hazelnuts and mix that with sesame seeds – same amounts as above.
Add to the ground nuts and seeds:
- 2 teaspoons cardamom
- 1 teaspoon vanilla powder
- 1 tbsp. coconut flour
OK, ok – the coconut flour is not in the picture. I admit – I forgot it and only added that later. Sorry!
Mix the dry ingredients with the wet ingredients and then roll little balls (I got 17) and place on a parchment paper. Press them flat with a fork or your hand.
Place the baking tray with cookies in the cold oven and turn the oven on to 140 C (280 F). Set a timer for 25 minutes. When the time is up – turn oven off, possibly turn the cookies upside down to dry out the under side, and leave them in the oven for another 5 minutes with just a crack open (wooden spoon in the door).
These cookies aren’t very sweet but still have a lot taste. As mentioned above – I can imagine them with some fresh cream cheese or a thin slice of brie… and chives… and a piece of bell pepper… or tomato… Oh – got to go and get my cheese platter out!
And here we go:
Yes – the perfect fit!!