Hazelnut Cocoa Cookies
Hazelnut urbech and almond flour contribute fiber and a rich nutty flavor. Cocoa adds a gentle bitterness, while the cookies stay dense with a slightly tender center.
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Servings: 6 (1 serving ≈ 70 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix the hazelnut urbech (250 g) with cocoa powder (20 g) and erythritol (50 g) until a thick chocolate-hazelnut base forms. Stir in the egg (50 g), then add the almond flour (48 g) and mix into a firm dough.
Shape small cookies and flatten them slightly. Bake at 175°C for about 12 minutes, until the edges are set. Let the cookies cool on the tray.
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