Ingredients
The following ingredients have 12 Servings
- 9 tablespoons (144g) roasted hazelnut butter (I use my homemade here-no added oil)
- 1 1/4 cups (140g) superfine blanched almond flour (I use Bob's Red Mill)
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon fine pink Himalayan salt
- 6 tablespoons (120g) pure maple syrup
- 1 1/2 teaspoons (8g) bourbon vanilla extract
- 1/2 cup dairy-free chocolate chips
- I use this scale.
Instruction
- If making my homemade roasted hazelnut butter, do that first or the day before, so it's completely cooled before making the cookies.
- Preheat the oven to 350°F and line a pan with parchment paper.
- To a large bowl, add the almond meal, cinnamon, baking powder and salt and whisk well.
- To the same bowl, add the hazelnut butter, syrup and vanilla. Stir until briefly mixed. Stir in the chocolate chips until a thick, sticky cookie batter forms.
- Using 1 1/2 tablespoons worth of batter, drop mounds of cookie dough onto the pan, spaced 2 inches apart.
- Press down each cookie to a 1/4 inch thick, piecing the edges together and smoothing/rounding out the edges so they have clean seams. If you don't smooth the edges, this will affect how pretty or ugly your cookies bake up, lol.
- Bake for 10 minutes, watching closely the last couple of minutes to make sure they are not burning. If you go longer, they will be crispier and chewier. I liked mine soft at just under 10 minutes.
- Cool 10 minutes before transferring to a cooling rack, as they will firm up as they cool.
