This is a cookie for all times of the day. Breakfast, snack, second breakfast, elevenses, lunch… Whatever meal you’re having, this is a cookie to go with it. Hell, break them up, pour some dairy over them, and call them cereal. Isak LOVES them. Especially with whipped cream. Full disclosure though, he loves everything with whipped cream. But these he even loves without.
There is one down side: hazelnuts are far from the cheapest nuts and far from the cheapest flour. If you aren’t stuck on having the hazelnut flavor, you could likely substitute any nut flour for the hazelnut flour (I will eventually try cashew, myself). Pistachio would be good too. Okay, now I’m drooling over the thought of macadamia. You can pretty much pack the sheet with these–they don’t spread. Keep that in mind when you’re forming them. I made mine about 3/4 the diameter of Oreos. So yeah, try these out. I’m going to make about 400 dozen to take on our upcoming trip to Ohio.
“Nutella” Cookies (Keto and Paleo)
32 small cookies
Nutrition: 57 calories, 5 g fat, 2.1 carbs (1.2 g fiber, 0.2 g sugar, 0.9 net carbs), 1.6 g protein
1 C hazelnut meal/flour (you can buy this or make your own)
1/2 C almond flour
3 T flax seed meal
2 tsp chia seeds
1/4 C cocoa powder
1 tsp baking powder
1/2 tsp salt
1/4 C chopped pecans
3 Tbsp melted butter
1 tsp vanilla
1/4 C stevia in the raw
squirt of liquid stevia
1.- Heat oven to 350. Line a baking sheet with a silpat or parchment paper.
2.- In medium bowl, combine hazelnut flour, almond flour, flax seed meal, chia seeds, cocoa powder, baking powder, salt, chopped pecans, and 1/4 C stevia in the raw.
3.- In large bowl, mix egg, butter, vanilla, and a squirt of liquid stevia. Mix dry into wet and combine well.
4.- Roll and flatten on silpat. Bake 10-12 minutes. Remove cookies to cooling rack and let cool 15 minutes before serving.