- 300 g light spelt flour
- 100 g cane sugar
- 100 g hazelnuts, roughly chopped
- 80 g extra virgin olive oil (or a light olive oil)
- 40 g unsweetened cocoa
- 80 g dark chocolate, chopped (or chocolate chips)
- 135–140 ml milk (any kind)
- Preheat the oven to 350° F (180°C)
- In a large bowl, sift the flour with the cocoa, add the sugar and the coarsely chopped hazelnuts.
- Add the olive oil and dark chocolate chunks (or chips), stirring until a granular mixture is obtained.
- Slowly pour the milk in, mixing until you get the consistency of a short pastry.
- On a lightly floured work surface, roll out the dough with a rolling pin to a thickness of about 5 mm.
- Cut out shapes with the help of a heart shaped cookie cutter or any shape you like, re-rolling the scraps until all dough is finished.
- Place the cookies, spacing them apart, on a baking sheet lined with parchment paper and bake them for about 15-20 minutes.
If you use a plant-based milk these cookies are also vegan.
You can add some flavoring, like vanilla, or cinnamon, perfect compliment to both the cocoa and hazelnuts.
Stored in a tightly closed box, the cookies will remain crumbly for about a week.