Simple Hazelnut Cookies
130 g hazlenut meal*
¼ tsp salt
½ tsp baking powder
½ tsp vanilla powder/extract
1 tbsp coconut oil, melted
2 tbsp maple syrup
⅛ cup cacao butter (sub: nutbutter/sunflowerbutter), melted (15 g)
3 tbs water
* if you do not have hazelnut meal, ground 130 g hazlenuts in a blender
If using hazlenuts, ground the nuts into flour before combining all of the dry ingredients together.
Mix the wet ingredients – maple syrup, coconut oil, cacao butter and water – in another bowl before mixing them with the dry ingredients.
Place the dough in the fridge for around 30 minutes. This will make it easier to form the cookies and it’ll improve the texture of them.
Preheat oven to 170 degress Celcius (340 Fahrenheit)
Align a baking tray with parchment paper and scoop out one tablespoon of dough for each cookie. Form the dough into a cookie. Use your fingers or the back of a fork to press the cookie slightly flatter.
Bake the cookies for 18 minutes. The cookies should be slightly golden. They will still be soft while they are in the oven, but they will harden up slightly once cooled.
Cool the cookies on a wire and store in airtight container.