Flourless Double Chocolate Hazelnut Cookies

Adapted from Ambitious Kitchen

Ingredients

Makes 18 cookies

2 cups raw hazelnuts

1 teaspoon coconut oil

¼ teaspoon fine grain salt

⅔ cup granulated sweetener of your choice (I used coconut sugar)

½ teaspoon vanilla extract

1 egg

1 egg yolk

½ cup cocoa powder

1 teaspoon baking soda

3 oz dark chocolate, chopped

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

Spread the hazelnuts on a baking sheet and roast in the oven for 10 minutes, stirring once.

Remove from the oven and let cool for a couple of minutes.

Pour them in a clean kitchen towel, close into a bundle and give an energetic massage, this will (partially) skin the hazelnuts.

Transfer the hazelnuts to the bowl of a food processor and process for about 10 minutes or until a hazelnut butter forms. You might need to stop the food processor from time to time and scrape the sides.

Once it’s creamy add coconut oil and salt and process for another minute.

Stop the food processor and let the hazelnut butter rest for a couple of minutes.

Add sweetener of choice, vanilla extract, egg, and egg yolk. Process until well combined and a dough starts to form.

Transfer to a medium bowl and add cocoa. Stir with a wooden spoon until well combined.

Finally stir in chopped dark chocolate.

Line a baking sheet with parchment paper.

Scoop two heaping tablespoon of dough and roll into 1½-inch balls, place on the lined baking sheet and flatten the dough with the palm of your hands.

Bake for about 8 to 10 minutes. Remove from the oven and let cool completely on rack.