A cosy twist on a classic, these hojicha cookie clusters are rich, nutty, and perfectly spiced with soft, gooey centres and crisp edges.
The roasted depth of hojicha pairs beautifully with warm cinnamon, melty chocolate, and crunchy nuts, creating a cookie that feels comforting and indulgent. Quick to make and naturally satisfying, they’re perfect enjoyed as they are or dunked into a creamy hojicha latte!
15g (1 Tbsp) of roughly chopped walnuts, almonds, pecans or macadamia nuts
1 Tbsp of black sesame and pumpkin seeds
1 Tsp ground cinnamon
1 egg
60g 85% chocolate
Directions
Preheat oven at 180°C fan / gas mark 4
In a large bowl combine the oats, coconut sugar, ground nuts, cinnamon and hojicha tea powder.
Next, add to the bowl of dry ingredients the beaten egg and melted coconut oil and stir well until a cookie dough is formed and everything has combined.
Next toss in the roughly chopped nuts and chocolate chunks.
On a lined baking tray, use 1-2 tbsp scoops for each cookie - I roughly make 6 large ones or 12 mini ones.
Pop the cookies in the oven and bake for 9-10 minutes - until they've gone a little golden and chocolate has melted.
When you take the cookies out of the oven, don't touch them until they've completely cooled, as they will still be a little soft and crumbly. Once they've cooled, the cookies will harden but will remain chewy and gooey inside.
Enjoy it on its own or try dunking the cookie into a hojicha latte; it's absolute bliss.
