A spelt chocolate cookie with a cream cheese coconut swirl that's perfect for snacking and gifting. It freezes well and can be made ahead of time and sliced to bake at your leisure.
- Combine all the dough ingredients in a mixing bowl. Quickly mix them into a dough. Wrap with a plastic film and chill for 2 hours.
- Beat cream cheese, butter, sugar and vanilla extract until combined. Stir in coconut flakes and ground hazelnuts. Store the filling in the fridge until the dough is ready.
- Place the dough between two sheets of plastic film and roll out to a 20x30cm rectangle. Evenly spread the filling over the dough. Roll the dough up into a log starting at the long side. Wrap the log with a plastic film and chill overnight.
- Cut the log into 1/2 cm thick slices and place them in baking trays lined with parchment paper. Preheat the oven to 200C/400F. Bake the cookies 8-10 rminutes. Cool on the wire rack.