Written By Sam Henselijn
Hazelnut cookies are grain-free, gluten-free, and dairy-free. With the hazelnut flour sweetened with honey, every bite introduces the perfect blend of crunchiness and chewiness on the inside.
Ingredients Hazelnut Cookies
- ¼ cup (56 grams) of melted coconut oil
- ⅓ cup (79 milliliters) of maple syrup
- ¼ cup (64 grams) of hazelnut butter
- 1 teaspoon of vanilla extract
- 3 tablespoons and 1 cup (133 grams) of hazelnut flour
- Coconut flour, (can be sifted if lumpy), 2 teaspoons (14 grams).
- ⅛ teaspoon of salt
- Baking soda, ½ teaspoon
- ½ cup (85 grams) of semi-sweet chocolate chips (being sure to use dairy-free, vegan, or paleo chocolate chips if necessary).
- Roasted hazelnuts, ⅓ cup, roughly chopped
- Sugar for rolling: 3 tablespoons
Preparation Hazelnut Cookies
- A baking sheet should be lined with parchment paper, and the oven should be preheated at 350 °F (180 °C).
- Combine the melted coconut oil, vanilla extract, hazelnut butter, and maple syrup in a sizable mixing dish. Then set apart.
- The hazelnut flour, coconut flour, salt, and baking soda should all be combined in a medium mixing basin.
- Mix everything thoroughly after adding the dry ingredients to the wet mixture.
- Hazelnuts and chocolate chips should be blended in.
- A small bowl should contain the sugar.
- Roll the dough into single balls, then coat them with sugar.
- Place approximately two on the prepared cookie sheet “apart. The dough balls do not need to be pressed flat.
- Bake the cookies for 10 minutes or until the tops are hard. They could crackle a little and be quite delicate, but as they cool, they’ll stiffen up.
- Place in an airtight container after completely cooling on the baking sheet.
- If at room temperature, you can keep it for up to four days.
Take a trip to our website at Lorentanuts.com for more mouth-watering nuts and treats.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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