Hazelnut Cookies with Chocolate Drizzle
I love the taste of hazelnut and chocolate together! This perfect cookie combination boosts your immune system, helping to rid free radicals. Plus, hazelnuts are known for aiding in muscle, skin, joint and digestive health. No wonder why these are one of my favorite cookies!
Phase 3 | Makes 12 cookies (3 cookies = 1 healthy fat serving)
Prep time: 10 minutes | Total time: 25 minutes
INGREDIENTS
3/4 cup hazelnut pieces (about 3 1/2 ounces)
1 large egg white
Pinch of sea salt
1/3 cup xylitol
Chocolate drizzle:
2 tablespoons raw coconut oil
1/4 cup raw cacao powder
2 tablespoons powdered xylitol*
DIRECTIONS
- Pulse the hazelnuts in a food processor until coarsely ground.
- Preheat the oven to 300 degrees. Using an electric mixer on medium-high speed (or using a whisk), beat the egg white and salt in a medium bowl until stiff peaks form. Gently fold in the xylitol and chopped hazelnuts until well combined.
- Using a tablespoon, spoon the batter onto a parchment-lined rimmed baking sheet, spacing about 2 inches apart. Bake the cookies until golden brown, 18 to 22 minutes. Transfer, parchment and all, to wire racks and cool.
Make the chocolate drizzle:
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the cacao powder and xylitol, and stir until dissolved. Drizzle the cookies (this will harden as it cools).
*To make powdered xylitol, just whiz xylitol in a blender until powdery.
I love the taste of hazelnut and chocolate together! This perfect cookie combination boosts your immune system, helping to rid free radicals. Plus, hazelnuts are known for aiding in muscle, skin, joint and digestive health. No wonder why these are one of my favorite cookies!
Phase 3 | Makes 12 cookies (3 cookies = 1 healthy fat serving)
Prep time: 10 minutes | Total time: 25 minutes
INGREDIENTS
3/4 cup hazelnut pieces (about 3 1/2 ounces)
1 large egg white
Pinch of sea salt
1/3 cup xylitol
Chocolate drizzle:
2 tablespoons raw coconut oil
1/4 cup raw cacao powder
2 tablespoons powdered xylitol*
DIRECTIONS
- Pulse the hazelnuts in a food processor until coarsely ground.
- Preheat the oven to 300 degrees. Using an electric mixer on medium-high speed (or using a whisk), beat the egg white and salt in a medium bowl until stiff peaks form. Gently fold in the xylitol and chopped hazelnuts until well combined.
- Using a tablespoon, spoon the batter onto a parchment-lined rimmed baking sheet, spacing about 2 inches apart. Bake the cookies until golden brown, 18 to 22 minutes. Transfer, parchment and all, to wire racks and cool.
Make the chocolate drizzle:
Melt the coconut oil, either in the microwave or on a candle warmer or in a warm oven. Add the cacao powder and xylitol, and stir until dissolved. Drizzle the cookies (this will harden as it cools).
*To make powdered xylitol, just whiz xylitol in a blender until powdery.
