Punch Foods pair delicious hazelnuts with rich dark chocolate to create a cookie that is crunchy on the outside and wonderfully soft on the inside. And they’re sprouted. What more could you ask for?


225g butter (soft, at room temperature)

160g coconut sugar (1 packed cup)

2 large eggs

2 tsps pure, organic vanilla extract

80g hazelnuts (3/4 cup)

250g dark – 70% or darker – chocolate (1 ½ cups)

300g Rude Health sprouted whole spelt flour, or usual spelt (3 cups)

1 tsp bicarbonate soda

pinch of salt



  1. Line two baking trays with baking parchment for your cookies.
  2. Begin preparing your ingredients starting with your hazelnuts. Preheat the oven to 180 degrees and place your hazelnuts on a baking tray. Place them in the oven for about 10-12 minutes or until they begin to smell fragrant and their skins slightly split. Be careful not to burn them.
  3. Whilst they are cooking chop your chocolate. Don’t be to precious about this, big chunks and small chunks are all fine. Don’t throw away the very fine chocolatey, dusty bits. These give the cookies wonderful chocolate flecks.
  4. Once your nuts are done remove them from the oven and let cool a little. Lie a tea towel out flat and pour your nuts onto it. Roughly fold or scrunch the tea towel over the nuts and using your hands give them a good rub to brush off their skins.
  5. Once most of their skins are removed you the nuts are ready to chop.
  6. Roughly chop your nuts and set aside whilst you get on with the cookie batter.
  7. First place your butter into a medium to large bowl and using an electric whisk, beat until it is fluffy.
  8. Add your sugar and again beat until fluffy.
  9. Beat in your eggs, one at a time and then add your vanilla.
  10. In a separate bowl measure out your spelt flour, bicarbonate of soda and salt and whisk it to combine.
  11. Pour your dry ingredients into the wet.
  12. Fold ingredients to combine adding your chocolate and hazelnuts halfway through.
  13. You should now have a nice thick and sticky cookie batter. If your batter is a little thin place it in the fridge for an hour to chill. Next, using either two tablespoons or your hands drop about 2 tablespoons worth of mix onto the baking tray.
  14. Bake your cookies for 8 – 10 minutes or until their edges are brown. Remove from the oven and place the tray on a wire wrack.
  15. After about five minutes slide the cookies off the tray and place them onto the rack to cool completely. Enjoy.