Nutty shenanigans part deux

I’ve come to be known by two names.

Apparently wherever I go I’m either “Hayley-from-Yoga” or “the food girl”.

…

Not even surprised.

In.the.slightest.

But whateverrrrr, both are obnoxiously appropriate and I love both epithets. Because really. Yoga and food. OBVI. If you hang out with me on the regular, you’re laughing right about now. Right?! My life = yogafoodfoodyogayogafoodyogafood…

I am SO fine with that.

When I got back from my break yesterday, two of my coworkers go—“Oh hey, a woman came in for you today, asking if the food girl was working today!” Ahahaha. Genie pants and short hair and constant food discourse are obviously dead giveaways.

And also.

COOKIES!

Happy Friday, here are cookies in your inbox! Dark chocolate lovers and hazelnut nutters rejoice, these are so up your alley. I told you I was going to do something fab with that hazelnut butter I made the other day. And these are delicious little nuggets of slightly-salty-not-too-sweet-dark-chocolate-goodness. Mmm. Love, The Food Girl.

Okay bye. Time for…

Wait for it.

YOGA! You’re shocked, I know…

Dark Chocolate Hazelnut Cookies

I thought of these as kind of fudgy-crumbly. I liked the texture, though I generally prefer chewy cookies. I thought these would flatten out, but I chilled my dough in the freezer for 30 minutes, and they ended up as cute little puffy nuggets. Which is obviously fine, it’s a cookie now… let’s not get too picky. These are gluten free, paleo (probably), refined sugar free, and high in healthy fats and antioxidants! Not too sweet, since the focus is on really dark chocolate, but if that’s your jam, these are for you. Recipe lightly adapted from A Calculated Whisk, here! I made my own hazelnut-chocolate spread, so these don’t use anything processed. Yield: 12.

• 1 c homemade dark chocolate-hazelnut spread (recipe here)
• 3 tbsp tapioca flour/starch
• 2 tbsp unsweetened cocoa powder
• a pinch of fine sea salt
• 1/4 tsp baking soda
• 1 egg
• generous 1/2 tsp vanilla extract
• 1/3 c extra dark chocolate chips

Line a baking sheet with parchment paper.

This really doesn’t get any easier. Stay with me now, if you blink you might miss something… In a large bowl, whisk together tapioca flour, cocoa powder, sea salt, and baking soda. Add in dark choc-hazelnut spread, egg and vanilla, and stir to combine. Toss in chocolate chips and make sure they’re evenlyish distributed.

Roll the dough into tablespoon size balls, and chill for 30 minutes in the freezer. Preheat the oven to 350.

Once dough is done chilling, transfer the dough balls to the prepared cookie sheet, and bake for 11-12 minutes, until the top is just set. Remove from the oven and sprinkle with a little extra sea salt. Let them cool on a rack, and store any leftovers in an airtight container.

See? I told you not to blink…