Flourless Double Chocolate Hazelnut Cookies with Sea Salt grain free, gluten free of charge, paleo

Today, I’m providing you a recipe for cookies made with real, simple, normal HEALTHY ingredients. SO many basic adjectives, so much cookie goodness.
This is for all of my nutella lovers; I understand who you happen to be. Well nearly, but I do know what it’s like to have a nut butter obsession. The type that means it is difficult to get a jar since you can’t visit one spoonful, or two, or even four. I want a NBSG (nut butter support group).
For me, these cookies magically taste very similar to nutella except you don’t have to go out and purchase a jar so that you have to worry about drowning inside a sea of chocolate ecstasy having a side of guilt.
Of course instead of using refined sugar in my own dough, I opted to use unrefined coconut sugars, which still contains many healthy minerals and is all natural. There is not very much else in these cookies: eggs, cocoa natural powder and chunks of chocolates for good melty measure.
Best ingredient though? Love.
It is possible to call them healthy nutella cookies but since I actually didn’t use any nutella, I chosen double chocolate hazelnut. Whatever the name, they’re amazing, chewy and easy to make. Plus, you can add sea salt on top, and you know how Personally i think about this. AMAZINGGGGG.
If you produce these make sure to snap a pic and label #ambitiouskitchen on Instagram therefore i can see how they turn out for you! xo.
Calories from fat: 155
Body fat: 11.4g
Carbohydrates: 11.5g
Glucose: 8.8g
Fiber: 2.2g
Protein: 3g
Prep period:
25 mins
Cook period:
8 mins
Total period:
33 mins
Ingredients
2 cups raw hazelnuts (or around 1 glass hazelnut butter or almond butter if you prefer)
1 teaspoon coconut oil
1 teaspoon cooking soda
3 oz your preferred dark chocolate bar, chopped (a minimum of 72%, without soy)
Coarse sea salt, for sprinkling
Instructions
Preheat oven to 350 degrees F.
Evenly spread hazelnuts onto a large baking sheet. Toast the hazelnuts within the range for 8-10 a few minutes. Remove from the range and let great for 5-10 minutes. Keep heat within the range.
Transfer hazelnuts to the plate of a food processor and procedure for 10-15 minutes or until it turns into a hazelnut butter; you will most probably have to scrape down the sides frequently. We wish this to be very creamy so be sure to get it that way. Once it begins to get creamy, add a teaspoon of coconut essential oil as well as the sodium and process again for another minute or two. Now allow nut butter sit for 5-10 a few minutes until it cools down a bit. This is important so don’t forget to do it! Otherwise you’ll end up with a prepared egg.
Add in the coconut sugars, vanilla, egg, and an extra egg yolk. Process again until well combined along with a dough begins to form. Next add in cocoa powder and process again. The dough may become a big ball, therefore if that happens simply transfer the dough to a medium dish and work with a wooden spoon to stir it all together until well combined. Next stir in chopped chocolates. Form dough into 1 1/2 inches balls, put on cookie sheet and flatten the dough with the palm of the hand. I like to flatten mine quite thin.
Bake for 8-10 minutes then remove from oven and sprinkle with sea sodium. Allow cookies to cool on cookie sheet for a few minutes before moving to a wire rack to awesome totally. Makes about 18 cookies.
The dough will probably be a bit greasy. Do not be worried about this, it’s said to be and the cookies will bake up magically. Just adhere to the directions and make sure you flatten your cookies BEFORE cooking!
If you want to make this formula dairy free, work with a dairy free or vegan delicious chocolate bar or chips.
If you wish to make this formula paleo, just be sure to work with a paleo-friendly delicious chocolate bar/chunks/chips. If you are using potato chips/chunks, you’ll end up using about 1/3-1/2 cup.
Jenny Y
Though I didn’t use coconut sugar when i didn’t have any while i made then, therefore i used regular unrefined cane sugar! I’ll make an effort to make use of cane glucose for another batch!
Hi Monique,
My cookies proved just so hard I could hardly break them with my hands I believe the dough was too oily,you wrote it will be a bit oily though ,I was looking at the cookies in the oven because they were cooking but they appeared like these were frying in essential oil,there was abnormally an excessive amount of oil in the baking sheet!
I did almost everything according to your formula but I believe my hazelnut butter was as well smooth because of this recipe probably this caused a lot oil and the hardness of the cookies?
They were mouth watering and ate all of them but for next time I would rather bake a softer batch of these heavenly ones.

If you liked this article and you also would like to get more info concerning Almond Flour Bread – http://www.liciabobesha.com/recipes/almond-flour-bread/, kindly visit our own internet site.

It's only fair to share...Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn