Ingredients
Scale
- 2 cups almond flour
- 1/2 cup maple syrup
- 1/2 cup Lily’s Sweets stevia sweetened dark chocolate chips
- 2 tsp coconut oil
- 1/2 cup toasted crushed hazelnuts
Instructions
- Combine the almond flour and maples syrup in a bowl, removing any clumps that form. Continue to mold the mixture into a dough until everything combines and holds together. Wrap in parchment paper and place in the freezer for 10-15 minutes.
- Preheat oven to 275. Take portions (about 2 tbsps) and roll into balls. Place on a baking sheet covered with parchment paper and slightly flatten the cookies. These cookies will only slightly expand in size. If you want a more firm cookie simply bake til completely firm.
- Bake for 15-20 minutes until firm, but still slightly soft. Remove from the oven and allow to cool for a few minutes. Then place on a cookie sheet to fully set.
- Once cookies have fully cooled pop the chips and the coconut oil in the microwave for 1 minute stirring after 15 seconds until fully combined.
- Drizzle over the top and while still wet tops with the crushed toasted hazelnuts. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1