Ingredients: 130 g hazlenut meal (if you do not have hazelnut meal, ground 130 g hazlenuts in a blender),¼ tsp salt,½ tsp baking powder,½ tsp vanilla powder/extract,1 tbsp coconut oil, melted,2 tbsp honey/maple syrup,⅛ cup cacao butter, melted (substitute: nut butter/sunflower butter), (15 g),3 Tbs water
Instructions:
- If using hazlenuts, ground the nuts into flour before combining all of the dry ingredients together.
- Mix the wet ingredients honey/maple syrup, coconut oil, cacao butter and water in another bowl before mixing them with the dry ingredients.
- Place the dough in the fridge for around 30 minutes. This will make it easier to form the cookies and itll improve the texture of them. This step can be skipped if you're in a hurry, just know that the texture might be slightly different.
- Preheat oven to 170 degress Celcius (app. 345 Fahrenheit)
- Align a baking tray with parchment paper and scoop out one tablespoon of dough for each cookie. Form the dough into a cookie. Use your fingers or the back of a fork to press the cookie slightly flatter.
- Bake the cookies for 18 minutes. The cookies should be slightly golden. They will still be soft while they are in the oven, but they will harden up slightly once cooled.
- Cool the cookies on a wire and store in airtight container.
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