175g gluten free flour
2 tablespoons cocoa powder (not drinking chocolate)
100g light brown soft sugar
1 tbsp chia seeds
2 tablespoons golden syrup
2 tablespoons sunflower oil (or you could use hazelnut, rapeseed etc)
1/4 tsp salt
1 tsp vanilla extract
Makes about 18 small cookies
Put the hazelnuts in a food processor with the flour and sugar. Pulse until the nuts are in fine crumbs. Pour into a large bowl.
Add the chia seeds to the water and leave to soak for 5 minutes. Then combine with the syrup, oil, vanilla extract and salt.
Pour the wet ingredients into the dry and mix until you have a stiff dough. Roll into large marble sized balls and place on a greased baking sheet. Flatten each ball with the back of a fork or a glass.
Bake for 12-15 minutes at 180C/375F. Remove from oven and leave to cool on sheet for 5 minutes before transferring to a wire cooling rack. Enjoy.