Pan Baked Hazelnut Mocha Crunch Cookies aka Tava Biskut and Vegan MoFo 2014

Howdie howdie howdie! Hope all you awesome people are doing great!!! :)

I miss you all and I've been wanting to blog for a long time now. But as I've mentioned in my previous posts, I've been super duper busy ever since I became the Countess of Cuisine and Jollification at Carrots - the bestest, wonderfulest place to work ever!

I did something a few weeks ago in one moment of sheer madness...I signed up for Vegan MoFo!!! *gasp* Now as September is around the bend (tomorrow, to be precise), I'm beginning to freak out just a teeny tiny bit. I should probably be freaking out a lot more, but I think I'm still in denial. :P

What's more, I signed up for a theme. A verrrrry specific theme (thanks to hubby's bright idea *grumble grumble*)...Ice Creams! And guess how many new ice cream recipes I have ready and under my belt? Exactly ONE! *gaaaah*

So my master plan is keep making new ice creams and other frozen desserts on an almost daily basis. I'll make many of these at home yes, but also plenty at the restaurant, because that's where I have all my minions to help out. :D

Bangalore peeps, whenever you visit Carrots, remember to ask about the "special edition ice cream made by Susmitha". If you're lucky, some of the recipes you see on the blog here through September might just be available on the menu the day you visit. :)

Now on to today's recipe - Pan Baked Hazelnut Mocha Crunch Cookies, which I lovingly refer to as Tava Biskut. :D



These cookies can be baked in an oven at 200C/400F for 20 minutes, but they're special because they can be quickly made on a pan too. :)

Hazelnut Mocha Crunch Cookies

140 g / 1 C Hazelnuts
110 g / 1 C Quick Cooking Oats
5 g / 1/2 t Salt
140 g / 1/2 C Sugar
2 g / 1 t Instant Coffee Powder
10 g / 2 T Cocoa Powder
5 g / 1 T Flax Seed Powder
3 T Water

- Grind hazelnuts to a buttery consistency in a dry grinder jar and transfer to a mixing bowl
- Grind oats to a coarse meal and add to hazelnut butter
- Mix in the remaining ingredients with your hands
- Shape into flat cookies
- Cook on a pan on medium heat for a few minutes, press gently with a flat spoon
- Flip and cook the other side while gently pressing down again
- Cool on a rack
- Store in an airtight box
- Enjoy! :)