Ingredients
The following ingredients have 4 Servings
- 2 tablespoons melted coconut oil
- 3 tablespoons maple syrup or honey (or keto syrup)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups hazelnut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar-free chocolate chunk + more for topping (I used Lily's 70% cacao)
Instruction
- Pre-heat the oven to 350F.
- Add the coconut oil and maple syrup in a large bowl and stir well.
- Then, add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the hazelnut flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix well until combined.
- Fold in chocolate chunk.
- Scoop out 1 tablespoon of the batter onto the tray with a silicone mat or parchment paper.
- Press down gently with your fingers to flatten slightly.
- Top each with a few additional chocolate chunk, if desired.
- Bake for 12 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart.