Hazelnut and Chocolate Cookies
Almond and flax flour give these cookies more healthy fats and a little fiber, while hazelnuts make the flavor deeper and richer. The texture stays crisp and crumbly, which works well for a keto dessert without regular flour.
Mix the almond flour (90 g), coconut flour (20 g), erythritol (65 g), psyllium (6 g), and flax flour (6 g). Add the chopped 85% chocolate (10 g) and distribute it through the dry mixture.
Pour in the melted coconut oil (50 g) and coconut cream (65 g), then knead into a firm dough. Wrap it and chill for 15 minutes so it becomes easier to roll.
Roll the dough to about 4-5 mm thick, cut out the cookies, and move them to a parchment-lined tray. Press the hazelnuts (10 g) gently on top and bake at 180C for about 15 minutes, until the edges turn golden. Cool completely so the cookies become crisp.
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