Updated: Oct 7
A gluten free, whole food recipe
These cookies are delicious with coffee and packed with protein. They're crispy the first day, but as they don't contain butter or flour, they will be fudgy the following days.
200 grams almond flour
1/2 cup coconut sugar or brown sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1T vanilla extract
2 large eggs
120 grams (1 cup) almond butter
1/2 cup Dark chocolate chips
1/3 cup roasted hazelnuts, lightly crushed
Maldon salt or a crunchy finishing salt
crushed toasted hazelnuts
Prepare 2 baking sheets with parchment paper. Set the oven to 350F / 180C.
Toast the hazelnuts on a baking sheet, for about 5 minutes at 350F, if they need it. Then set aside to cool. When cooled, crush them in your mortar and pestle or in a ziplock bag with a rolling pin.
Sift the dry ingredients (almond flour, sugar, baking soda, salt) together into a bowl and set aside.
Mix the wet ingredients (eggs, almond butter, vanilla extract) together well.
Combine the wet and dry ingredients.
Stir in the hazelnuts and chocolate chips and mix to combine.
Use a 2 tablespoon cookie scoop (ice cream scoop) to portion out the cookies onto the prepared baking sheets.
This cookie dough doesn’t spread very much, so you can fit about six on each tray. Sprinkle some crushed hazelnuts and Malden salt on the top of each cookie.
Depending on the size of your scoop, you’ll get anywhere from 10-12 large domed cookies.
Bake for 10-20 minutes, until golden and crunchy on the top.