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.