Description
These chocolate hazelnut cookies are gluten free, paleo and vegan friendly. Made with raw hazelnuts and sweetened with maple syrup.
Ingredients
Scale
- 1 cup raw hazelnuts (134g)
- 1/3 cup maple syrup
- 1/4 cup non-hydrogenated shortening, room temp (48g)*
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- 1 tsp vanilla extract
- 1/2 cup cocoa powder (42g)
- 2 Tbsp tapioca flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chunks
- flaked salt (optional topping)
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a food processor, blend the hazelnuts to a coarse flour. This will take about 1 minute.
- After blending the hazelnuts, add the remaining ingredients (except the dark chocolate and flaked salt) to your food processor. Pulse the mixture a few times, then blend until the cookie dough is well combined. You'll need to stop and scrape down the sides a couple times.
- Add the dark chocolate chips and pulse the mixture to combine the chocolate into the batter.
- Use a small cookie scoop to scoop the cookies onto the lined baking sheet. Each cookie is about 1 rounded tablespoon in size, making 18 cookies. Leave a little room between each cookie, as they do slightly spread.
- Place the cookies in your oven (middle rack) and bake at 350 degrees for 12 minutes.
- When the cookies come out of the oven, they will be tender and crumbly. Do not remove them from the pan until they've had a chance to set (about 5 minutes). Then, transfer them to a wire cooling rack.
- If you wish, top the cookies with flaked salt and chopped hazelnuts just after baking.
- Best stored in an air-tight container or baggie in the freezer, up to one month.
Notes
*or substitute with butter (vegan butter or regular butter)