Blueberry, Hazelnut and Chocolate Cookies

• 40g hazelnuts, roughly chopped
• 200g coconut sugar
• 60g coconut oil, melted
• 180g plain flour
• 1 tsp baking powder
• 100g blueberries
• 85ml milk (I use almond, but any will do)
• 75g Trapa Milk & Hazelnut Chocolate

1. Preheat your oven to 190°C / Fan Setting 170°C / 374°F / Gas Mark 5.
2. Set aside three baking trays with a sheet of greaseproof paper.
3. In a small saucepan, melt the coconut oil until it is in a liquid form, and leave to cool on the side.
4. In a large mixing bowl, mix together the coconut sugar, plain flour, hazelnuts, baking powder and salt until everything is combined. Add in the coconut oil, milk and the chocolate and mix until a dough forms. If you wish to make it slightly thicker, then sprinkle a couple of extra tablespoons worth of flavour in and mix.
5. Bringing the dough together with your hands, roll out 12 balls worth and gently place them on the baking trays, pressing down ever so gently so the balls become slightly flattened.
6. Place the cookies in the oven and cook for 10-12 minutes, until the tops of the cookies have crinkled and the cookies have risen slightly.
7. Leave the cookies to cool for at least 10 minutes, as they will harden during this time.

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