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Preheat oven to 350 degrees F (180 degrees C).
First blend your
Hazelnuts (1 2/3 cups)
Dark Chocolate Chips (1/2 cup)
in a food processor. Make a "mealy" base. It will be moist from the chocolate. Place in a bowl.
Coconut Oil (2 Tbsp)
Vanilla Extract (1 tsp)
Hazelnut Extract (1/2 tsp)
. Beat until blended.
Coconut Sugar (1/2 cup)
Chocolate Plant-Based Protein Powder (1/2 cup)
Unsweetened Cocoa Powder (1 Tbsp)
. Mix again until blended.
Roll dough into golf size balls and place on greased baking sheet. Press flat with hand or back of spoon.
Bake at 350 degrees F (180 degrees C) for 10-12 minutes or until cookies are browned a bit on the corners. They will still be soft but will harden later in fridge.
While cookies are cooling, melt extra
Dark Chocolate (to taste)
and drizzle the dark chocolate on top. Then crush extra
Hazelnuts (to taste)
and sprinkle on top.
Place cookies in the fridge for 30 minutes so harden.
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