Yes it was as good as it looks 🙂
This cookie recipe is exactly the same as my chocolate chip recipe that’s already on the blog. But…it’s even better. Hazelnut flour is amazing. Pair it with chocolate chips and you have a Nutella party in your mouth.
Hazelnut flour is a little more expensive then almond flour, but well worth it. It is a great substitute for white flour, and has many added health benefits. Hazelnuts provide a good amount of vitamin E and a healthy serving of monounsaturated fats in each 1/4 cup serving. Not only do hazelnuts have a healthy boost of protein, they are also very low in carbohydrates and naturally gluten free.
Next time your looking for a flour substitute, be sure to try hazelnut flour.
2 cups of hazelnut flour. (I always stick to bobs red mill)
1/2 cup shredded unsweetened coconut
-1/2 tsp baking powder
-pinch of salt
-2 eggs at room temp
-3/4 cup coconut sugar
-1 cup of mini dark chocolate chips
-2 tbsp grass fed butter (Kerrygold)
-3 tbsp melted coconut oil
-1 tsp vanilla extract
-Preheat oven to 350 degrees
-In a large bowl, combine all the wet ingredients, plus the coconut sugar. With a hand mixer on low, mix till they are combined.
-Next add in the rest of the dry ingredients, still mixing on low.
-Line a cookie sheet with parchment paper and using a small spoon, put the batter about 2 inches apart. with damp fingers (this batter tends to be sticky) press down the cookies just a little bit.
-Bake for 15 mins, turning the pan in the oven about half way so they all brown evenly. When they are done they should be a caramel color, like pictured above.
Cool on a wire rack
**** You can make them into ice cream sandwiches like I did, by putting a scoop of your favorite ice cream in between two cooled cookies. Place in the freezer on a plate for at least 5-6 hours so they set. Enjoy!!!!