Hazelnut Cocoa Nib Cookies

by | Diet & Nutrition, Food, Recipes | 0 comments

Cookie Challenge…

I love flour, butter, and sugar so much that I used to have my own line of gourmet baking mixes.  But eating too many traditional cakes and cookies was not good for my health, or my waistline!  So what is a girl with a sweet tooth like mine to do?

I think one of the biggest complaints people have about diets is that they have to give up sweets.  Detoxing means no gluten, no butter, and no sugar.  Thankfully, you are allowed to have honey, nuts, and eggs, so I’ve done a lot of experimenting to create alternative cookies you can still eat – in moderation.

These may not be the same as chocolate chip cookies, but they still satisfy, and because they don’t contain processed sugar, you won’t be triggered to scarf down an entire batch in one go!  I also added dried cranberries to half the batch and I loved the result – they tasted like oatmeal cookies.

These tasty cookies are gluten-free, dairy-free, and sugar free.

Best of all, they’re super quick and easy to make and completely unplugged. Give them a try!

Hazelnut Coconut Cocoa Nib Cookies

Makes about 30 cookies

 

Ingredients
  • 1 large egg
  • 2 teaspoons (10 g) coconut oil, melted and slightly cooled
  • 1/4 cup (60ml) runny honey
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) hazelnut flour*
  • 1/4 cup (30 g) grated coconut
  • 2 Tablespoons (20 g) cocoa nibs
  • 1/4 tsp baking soda
  • 1/8 tsp salt
Preparation
  1. Preheat your oven to 350℉/180℃ and line a baking sheet with parchment paper. 
  2. In a large mixing bowl, combine the egg, coconut oil, honey, and vanilla extract. Stir until well combined. 
  3. In a separate mixing bowl, combine the hazelnut flour, grated coconut, baking soda, salt, and cocoa nibs and whisk together. 
  4. Add the dry ingredients to the wet ingredients in the large bowl and stir until well combined. 
  5. Using a teaspoon, drop small balls of dough onto the lined cookie sheet and space them about 2 inches apart. 
  6. Bake for 6-7 minutes, or until golden brown.  These cookies are soft, so allow to cool for 5 minutes before gently removing them to a rack to cool completely.  Store in an airtight container.
Variation:  Try adding 1/4 cup dried cranberries to the dry ingredients.  You can also substitute the cocoa nibs with the cranberries if you like.  They taste good all three ways!

*If you can’t find hazelnut flour at your local health food store, you can easily make your own.  Hazelnut flour or “meal” is just ground hazelnuts.

Hazelnut Flour

  1. Place 2 cups of raw, or roasted, unpeeled hazelnuts in a food processor.  Pulse until they are are ground to the consistency or cornmeal.  Careful not to over blend or they will turn into hazelnut butter!
  2. Use Immediately or store in the refrigerator or freezer.

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